Salmon Papillote - BC Living

Ingredients

• 6 parchment bags (Paper Chef is the perfect choice)
• 12 large fingerling potatoes, cut into quarters
• 6 wild West Coast sockeye salmon fillets, 100 g each
• 1 (8 oz.) bag snap peas, cut in half on the diagonal
• 2 Tbsp. capers
• 12 small jarred artichokes, drained and cut in half
• 3 Tbsp. fresh chopped dill
• 1 Tbsp. fresh chopped mint
• 1 fresh lemon, zested, then cut into 6 wedges
• Chili olive oil, for drizzling
• 6 knobs unsalted butter
• 12 Tbsp. white vermouth
• Fleur de sel to taste
• Ground pepper to taste