Fish and vegetables wrapped in parchment is cooked in slow cooker

This elegant salmon entree features salmon fillets and vegetables wrapped in parchment paper. For ease, they are cooked in a slow cooker.

Serve over brown rice or couscous for a nutritious dinner serving two. Instead of salmon, you can use halibut, cod or catfish.

Salmon En Papillote

30 ml (2 tbsp) vegetable oil

1 clove garlic, minced

15 ml (1 tbsp) fresh dill, finely chopped

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15 ml (1 tbsp) lemon juice

2 salmon fillets (about 500 g/1 lb)

375 ml (1 1/2 cups) assorted julienne vegetables (carrots, zucchini, celery, red pepper)

Fresh herbs finely chopped to garnish

Salt and pepper, to taste

Prepare 2 sheets of parchment paper (each 38 cm/15 inches).

In a shallow dish, combine oil, garlic, dill and lemon juice; add fillets and coat thoroughly. Refrigerate until ready to cook.

In centre of each piece of parchment paper, arrange and evenly spread julienne vegetables the length of the fish, then place fillets on top of vegetables.

Fold bottom of parchment firmly over vegetables and fish, fold sides over to close, fold top down and firmly wrap around to seal.

Place parcels, vegetable side down and side by side, in a slow cooker and close lid firmly. Cook on high for 2 hours. Be cautious when opening packages as there will be hot liquid.

Makes 2 servings.

Source: Crock-Pot.