Salmon Papillotes With Caramelized Onions And Currants

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup brandy
• 1/2 cup dried currant
• 4 large sweet onions, such as walla walla or 4 large vidalia onions
• 1/4 cup olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg, grated
• 4 pieces parchment paper (each 24- by 16 1/2-inch pieces)
• 4 salmon fillets
• 1/4 cup dry wine

Recipe

• 1 in a small saucepan warm brandy over moderate heat and add currants.
• 2 remove pan from heat.
• 3 let mixture stand, covered, 20 minutes.
• 4 halve onions lengthwise and cut crosswise into 1/4-inch-thick slices.
• 5 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.
• 6 reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more.
• 7 add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes.
• 8 transfer mixture to a bowl and cool.
• 9 caramelized onions may be made 1 day ahead and chilled, covered.
• 10 preheat oven to 475°f.
• 11 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.)
• 12 open a parchment "heart" and put a salmon fillet in middle of one side.
• 13 sprinkle fillet with 1 tablespoon wine and salt and pepper to taste.
• 14 spread one fourth caramelized onions on fillet and fold other side of parchment over.
• 15 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.
• 16 make 3 more papillotes in same manner.
• 17 papillotes may be made up to this point 4 hours ahead and chilled, covered.
• 18 put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
• 19 serve papillotes immediately, cutting them open at table.