A Sauvignon Blanc is a nice accompaniment because it won’t overpower the light, subtle flavors of the fish, which is a delicate preparation. Another good pairing would be a Chateau Ste Michelle Riesling. This light, fruity wine compliments the spice and citrus seasoning of the fish.
8 sheets parchment paper
4 servings vegetable mix (see recipe below)\
12 lemon wheels, each cut into ¼” pieces
4 thyme springs, approximately 3-5” each
1 teaspoon Chef Paul Prudhomme’s Blackened Redfish Magic
4 8-10 oz. pieces of salmon, skin off
Vegetable Mix Recipe
1 medium red onion, cut into half slices
1 medium red pepper, cut into 1-1 ½” x 1/4” strips
2 stalks of celery, sliced into ¼” pieces
8 oz. carrot slims
2 tablespoons of McCormick’s “It’s a Dilly” Seasoning Blend
2 baking potatoes
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons fresh thyme, chopped
1 teaspoon Chef Paul Prudhomme’s Vegetable Magic
Wash all vegetables. Peel the onion and cut in half. Slice into 1/4” half moons. Cut the red pepper into 1-2” long by ¼” wide strips. Trim the celery and cut into ¼” pieces. Cut the potatoes in half in the middle and then into 1/6ths. Steam potatoes for approximately 8 to 10 minutes or until tender. Cool in ice water to stop cooking. Once cooled, drain well. Place all vegetables into a mixing bowl. Add the following to the vegetables: “It’s a Dilly” seasoning blend, kosher salt, ground pepper, chopped thyme, and Chef Paul Prudhomme’s Vegetable Magic. Mix well.
On the skin side of the fish, make 3 to 4 ¼” slices approximately ½” apart. This will ensure even cooking. Brush the salmon with liquid butter and then season with kosher salt. Lightly sprinkle Chef Paul Prudhomme’s Blackened Redfish Magic on the fish.
Layering the Bag:
Brush each piece of parchment paper lightly with liquid butter (one side only). Place the ¼ of the vegetable mixture in the center of one sheet of parchment paper. Place one piece of salmon on top of the vegetable mixture. Place three lemon wheels across the fish. Place one large thyme sprig on top. Repeat with the other three pieces of fish.
Sealing the Bag:
Place one sheet of the buttered parchment paper on top of the salmon. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed. Repeat with the other three pieces of fish.
Place the bags of salmon onto a cookie sheet. Cook in a 450 degree oven for approximately 12 to 15 minutes. To check the temperature, insert a probe into the side of the bag until you have reached the middle of the fish. The temperature of the fish should be between 140-150 degrees. Place the bag onto a plate. Slice the parchment open right at the table to enjoy!