Atlantic Salmon & Asparagus en Papillote with Lemon Caper Sauce | Canadian Goodness
Cooking fish in a paper packet keeps it beautifully moist as it steams to perfection with the gentle seasonings. The light sauce with a touch of tang adds an extra-special touch to this classic dish.
Ingredients
- Papillote
- 8 thick asparagus spears
- 1 lemon
- 4 skinless salmon fillet each about 6 oz (175 g) and 1 1/4 inch (3 cm) thick
- 1 cup (250 mL) 10 % half-and-half cream
- Salt and pepper to taste
- Lemon Caper Sauce
- 1 tbsp (15 mL) butter
- 1 clove garlic minced
- 1 tbsp (15 mL) all-purpose flour
- 1 tbsp (15 mL) drained capers chopped
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