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Salmon, Wild Rice & Mushrooms en Papillote

Ellen Silverman

Servings: four.

Experiment with various wild and cultivated mushrooms. You also might try a blend of wild rice and fragrant long-grain brown rice varieties.


  • 2 Tbs. butter
  • 4 scallions (white part only), minced
  • 1 clove garlic, minced
  • 1/2 lb. button mushrooms, in thick slices
  • 1/2 lb. oyster mushrooms, thick stems removed, caps split lengthwise if large
  • 1 tsp. minced savory or 1/4 tsp. crumbled dried savory
  • 2 cups cooked, cooled wild rice or a blend of wild rice and fragrant brown rice
  • Salt and freshly ground black pepper to taste
  • 4 pieces salmon fillet, 4 to 6 oz. each

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 126
  • Fat (g): 14
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 80
  • Sodium (mg): 120
  • Carbohydrates (g): 26
  • Fiber (g): 4
  • Protein (g): 29


  • Heat the oven to 450°.
  • Melt the butter in a skillet over medium heat. When the foam subsides, add the scallions and garlic and cook until fragrant. Add the mushrooms and savory and cook, stirring or shaking the pan, until the mushrooms have rendered a lot of liquid. Turn the heat to high and cook until the liquid is nearly evaporated. Season the mushrooms to taste and set aside to cool.
  • Spread 1/2 cup of the rice on one side of a sheet of parchment. Lay a portion of fish over the rice and top with a quarter of the mushrooms. Repeat with the remaining portions. Seal the packages and bake on a sheet pan until puffy and browned, about 8 min. Serve in the papers or carefully transfer the contents to a dinner plate.


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Reviews (1 review)

  • Kit_cooking | 12/10/2014

    Good flavors, but I'd cook the wild rice in broth next time. The look: relentlessly gray. Add the scallion tops or parsley if serving in the parchment. Excellent technique in the article for testing whether fish is cooked inside the packets.

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