- 8 baby carrots
- 2 fennel bulbs
- 1/2 Cup green peas
- 1/2 Cup sliced onions
- 8 salmon fillets (6 ounces each)
- 1 Tablespoon whole coriander seed, crushed
- 1 Cup orange juice
- 1 Cup white wine
- 1/2 Cup clams with juice
- 1 Cup California golden raisins
- 1 Cup butter
- Salt and pepper
- Melted butter; as needed
Blanch carrots, fennel and green peas in boiling water; chill and set aside. Divide and arrange vegetables and onions on 8 sheets of parchment paper. Place salmon and crushed coriander on top. Divide and pour orange juice, white wine, clams with juice, and raisins on top of salmon. Dot with pieces of butter; salt and pepper to taste. Close the papillote and brush well with melted butter.
Arrange papillote on buttered pan and bake at 400°F for 4 to 5 minutes until paper puffs and fillets are opaque (145°F). Let stand 5 minutes.
To serve, snip or open paper to reveal food and release aroma. Serve hot.