While the en papillote ("in parchment") method of cooking might sound a little too fancy for tailgating, Mark Graham, in his Dinner Tonight column for the Chicago Tribune, has suggested that it's really nothing more than food wrapped in parchment paper and cooked.
What may sound intimidating turns out to be a handy method for cooking at a tailgate or other outdoor party. The packets can be easily assembled at home and then grilled at the tailgate party. They travel well in a cooler of ice. Instead of parchment paper, which can be tricky for first-time users, his recipe uses foil for these salmon-and-veggie packets.
Place the packets over indirect heat on a closed hot grill until the salmon is cooked through and the veggies are crisp-tender, about 15 to 20 minutes. The foil packets make for a fun presentation, and cleanup is easy. Instead of salmon, feel free to substitute cod, trout, bass or monkfish fillets.
— The Baltimore Sun
Pesto salmon and veggies en papillote
Makes: 6 servings
Preparation time: 15 minutes
Cooking time: about 20 minutes
6 salmon fillets, about 6 ounces each
1 teaspoon salt
freshly ground pepper
1 lemon, cut into 6 slices
3 carrots, very thinly sliced
1 bunch green onions, thinly sliced
1 cup canned sliced black olives, drained
6 sprigs tarragon
2 tablespoons jarred pesto sauce
Cut six 12-inch squares of aluminum foil; set aside. Season salmon with salt and pepper to taste; set aside.
Place a lemon slice on the bottom center of each sheet of aluminum foil. Divide carrots, green onions and olives equally among the sheets. Top each with 1 piece salmon, 1 sprig tarragon and 1 teaspoon of pesto.
Fold foil over salmon; seal sides and bottom by crimping foil edges together. Place packets on preheated grill and cook over indirect heat until salmon is cook through and vegetables are crisp-tender, about 20 minutes. Transfer packets to serving plates; carefully cut open to serve.