Eat French-Stay Slim

Here’s some inspiration, via Doni Belau , founder of The Girls Guide To Paris  courtesy of Mireille Guiliano and Atria Books. I am joining them  Wednesday on Twitter for #ParisChat tweetchat you should too.

Salmon with Leeks and Asparagus en Papillote

 

Excerpted from The French Women Don't Get Fat Cookbook  , by Mireille Guiliano, published in April by Atria.

Serves 4.

3 oranges
2 teaspoons sesame oil
2 medium carrots, peeled and grated
1 leek, white part only, cut into thin strips
8 asparagus tips, cut in half (reserve asparagus stalks for a salad)
4 (5- to 6-ounce) salmon steaks
Salt and freshly ground pepper
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh dill

1. Preheat the oven to 400 degrees.

2. Remove the zest of 1 orange in long strips and julienne; reserve the orange. Place the julienned strips of orange zest in a small pot of cold water and bring to a boil. Drain the zest and set aside.

3. Prepare the orange segments: cut slices off the top and bottom of the remaining 2 oranges and then slice away the peel and pith, top to bottom, following the curve of the fruit. Working over a bowl and using a small, sharp knife, cut between the membranes to release the segments and juice of all 3 oranges.

4. Cut four pieces of parchment paper into 12- x 16-inch rectangles and brush the centers with sesame oil. Place one quarter of the carrots, leeks, and asparagus tips in the center of the first piece of parchment paper and top with 1 salmon steak. Add the orange segments, blanched orange zest, 1/4 teaspoon sesame oil, and 1 teaspoon orange juice. Season to taste and seal the packet by bringing up the sides to the center and folding them down tightly. Seal the ends by folding each in tightly. Repeat with the remaining ingredients, creating four packets.

5. Place the packets on a baking sheet and cook in the oven for 18 to 20 minutes. Remove from the oven (the packets will be puffed and lightly browned) and allow to rest for 5 minutes before placing each packet on a plate and serving. Allow guests to open their packets and garnish with cilantro and dill.