MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: J'ande’s Salmon En Papillote
  Categories: Fish, Alcohol, Seafoods, Vegetables
       Yield: 2 servings
  
       2 md Zucchini squash
       2 md Yellow hook sauash
       1 md Onion
     1/4 c  Butter, unsalted
       4 tb Fresh lemmon juice
       4 tb Glen-Ellen Merlot wine
       2 tb Grand MarnierL Liqueur
            Cracked pepper
            Garlic powder
            Dill Weed
            Thyme
            Rosemary
            Salt (optional)
  
   Preheat oven to 500 degrees. (That’s right, 500 degrees.)
   
   Melt butter and stir in the lemmon juice. Adjust amount of lemmon
   juice to taste.
   
   Cut 2 10″ to 11″ circles from parchment paper.
   
   Slice zucchini and hook squash into 4 lateral slices each.  Cut onion
   into 1/8 " slices.  Season all with salt, if desired.  Heat a large
   cast iron skillet over medium high heat, then coat with non-stick
   cooking spray and sear both sides of vegetables, but do not saute
   them.
   
   On 1/2 of each parchment circle, layer onion and zuchinni slices.
   Generously season salmon fillets with the garlic powder, dill, thyme,
   rosemary and salt (if desired).  Layer the hooked squash and the green
   pepper on top.
   
   Fold each parchment circle over and tightly seal by folding edges,
   leaving enough of an opening to spoon in the following;  4 tbs of     
 melted lemmon butter, 2 tbs wine, 2 tbsp Grand Marnier.  Compleatly seal   
 the parchment envelope.
   
   Place in the 500 degree F oven and bake for 7 minutes.  Serve
   immediately.
   
   
   Created by Jim Anderson (AFC EC J'ande)
  
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