Ingredients:

Six 20" squares parchment paper

Vegetable oil

2 small carrots cut into thin julienne

2 medium fellel bulbs, cut into thin slices

1 large red sweet pepper, cut into thin julienne

6 salmon fillets, skinned and cut into 6 equal pieces

6 Tablespoons white wine

6 Tablespoons freshly squeezed lime juice

3 Tablespoons butter, melted salt and freshly ground pepper

6 each thin slices of lemon and lime

24 fresh tarragon sprigs

Preheat Oven to 475 degrees

Cut parchment paper into squares, using full width of paper. Rub one side of paper with vegetable oil and set aside.

Soak salmon in generous amount of salt water to which lemon juice has been added. Rinse well and pat dry.

Blanch carrot, fennel and pepper strips in boiling water about 1 minute. Cool in ice water and drain well; dry on paper towels.

Distribute one-half vegetables on oiled side of parchment paper. Top with piece of salmon.

Combine wine and lime juice in bowl. Pour 2 Tablespoons of mixture over each piece of salmon. Drizzle with melted butter and season with salt and pepper. Top with lemon and lime slices, remaining vegetables and 2 tarragon sprigs.

Fold and seal each packet using vegetable oil along seams. Place on baking sheet and bake until packets are puffed up, about 15 minutes. Transfer to individual plates and garnish with remaining tarragon sprigs.

Serves: 6

• Highlawn Inn B&B on VirtualCities.com
• Highlawn Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
West Virginia Lodging Directory ... North America Lodging Directory
West Virginia Vacation Rentals ... North America Vacation Rentals ... Virtual Cities