I don’t make salmon a lot, but this is the way I usually prepare it. Using the parchment is a fun technique. My recipe is adapted from Cape Fox Salmon en Papillote from the cookbook Pierre Franey’s Cooking in America, the companion book to the Public Television series back in the ‘90s. It’s one of my favorite books, loaded with great food stories and recipes from all over America. I loved watching Pierre Franey on t.v. He possessed tons of experience, great skill and enthusiasm for all things food, and was a great teacher.

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