Salmon en papillote

• 2 ts Olive oil; divided
• 1 md Carrot (about 4 ounces), cut into long matchstick pieces
• 1 md Zucchini (about 5 ounces), cut into long matchstick pieces
• 1 md Leek; cut into long matchstick pieces
• 1 tb Minced shallots
• 1/4 c Water
• 1 tb Dry vermouth
• 1 ts Dry vermouth
• 1 tb Minced fresh parsley
• 1 tb Lemon juice
• 1 ts Grated lemon peel
• 1 ts Dijon-style mustard
• 1/4 ts Salt
• 1/8 ts White pepper
• 2 Salmon steaks (6 oz each)

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot, zucchini, leek, and shallots and saute' until slightly tender, 3 to 4 minutes.

Stir in remaining ingredients except fish and cook, stirring occasionally, for 2 minutes.

Preheat oven to 375 degrees F.

Using pastry brush, grease centers of two 15-inch-long sheets of foil with 1/2 teaspoon
oil each; place a salmon steak on center of each sheet.

Spoon half of vegetable mixture and liquid over each steak; fold foil over steaks to enclose, crimping edges to seal.

Place foil packets on baking sheet and bake 15 to 20 minutes (until salmon flakes easily when tested with a fork and vegetables are tender).

Carefully remove salmon and vegetables to serving plate.
 
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