Salmon en Papillote with Coopers Hawk Katie Lee Biegel Rosé

February's #WinePW event focuses on pink wines, especially for Valentine's Day/  Thank you to our host Culinary Cam (https://www.culinarycam.com) for organizing this event.  If you want to learn more about pink wines, join us on Saturday at 10:00 a.m. Central Time on Threads.

My husband and I have been married for 47 years, so we know a thing or two about romantic dinners. We have eaten at some magnificent restaurants all over the world and had some of the best chefs cook for us on anniversaries, vacations, and other significant events. Let me tell you though, there is nothing like a homecooked meal made by your significant other.  Talk about love!

I cooked for our family for about 25 of those years and then Bob has taken over since then.  He is a marvelous cook and pays special attention to the details that matter when making a meal for the two of us.  This was so delicious, and paired with the Coopers Hawk Katie Lee Biegel Rose was a "chef's kiss."

The wine is a blend of 75% Syrah, 20% Grenache, and 5% Cinsault and is a pale pink.  On the tongue is Gua­va, water­mel­on, and straw­ber­ry fla­vors match with bright acid­i­ty, and a dry finish. On the nose is fresh and juicy.  There was enough acidity to brighten up the salmon dish and bring out the texture and herbs of the dish.  Why Katie Lee Biegel?  She's an American cookbook author, and a chef and has many accolades behind her name.  My favorite fun fact about her is that she was once married to Billy Joel.

Remarkable wine with a beautiful dish, one of our favorite things on Our Good Life.

Yield 2

Author Terri Steffes

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

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Salmon and Potatoes en Papillote

This parchment paper dish with salmon and potatoes is elegant and delicious. The paper keeps everything juicy.

Ingredients

• 1 large white potatoes, sliced with 1/4" thickness
• 1 medium white onion, sliced thinly
• 3 T unsalted butter
• 1 clove minced garlic
• 2 T minced fresh parsley
• salt and pepper to taste
• 2 6 oz salmon filets
• 2 pieces parchment paper, approximately 12 by 18 inches
• 1/2 lemon

Instructions

1. Preheat oven to 350F.
2. Fold parchment paper in half, then open it.
3. On one half of the parchment, arrange 1/2 of the sliced potatoes and onion. Melt butter and add parsley and garlic, drizzle butter over the potatoes and onion.
4. Lay one of the salmon filets on top of the potatoes and onions, drizzle more butter. Season with salt and pepper.
5. Fold the parchment paper over the salmon and crimp the edges by folding the paper over itself along the edges.
6. Repeat for the second filet.
7. Bake 30 minutes until salmon reaches 145F.
8. To serve: Plate the entire parchment bag on a plate. Snip open with shears taking care to avoid the hot steam. Open the bag fully, add a squeeze of lemon. Serve.

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