Salmon Papillotte with Currant and Carmalized Onions
- 1/4 cup brandy
- 1/2 cup dried currants
- 4 large sweet onions (Walla Walla’s)
- 1/4 cup avocado oil(Olive oil works also)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- four 24- by 16 1/2-inch pieces parchment paper
- four 8 ounce salmon fillets
- 1/4 cup dry white wine
- In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.
- Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high, heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more.
- Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.
- Preheat oven to 475°F.
- Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment “heart” and put a salmon fillet in middle of one side.
- Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over.
- Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.
- Put papillotes on a large baking sheet and bake 8-10 minutes.