Simple Gourmet: UI Chef

Published 02/10 2014 03:19PM

Updated 02/11 2014 02:16PM

Salmon Papillote

3 oz. fennel
3 oz. red potato
8 oz. salmon
3 oz. lemon
1 oz. chardonnay
salt and pepper to taste
parchment paper

The sauce is:

4 oz. mayonnaise
4 oz. sour cream
3 T parsley
2 T Dijon Mustard
2 T Dill Weed
2 t Lemon Juice

To book a Spice Box dining event by U of I Chef David Jagodzinski click HERE.

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