Salmon has tons of omega-3 fatty acids. They're good for you, and since good quality salmon has become readily available in the last few years, I figure I'd provide our friends with a recipe.

Salmon "en papillote" with warm potato salad.

"En Papillote" is a traditional Frech method of cooking in parchment paper. It's simple, quick, and retains a lot of the original flavor.

First do the dressing for the potato salad.

1/3 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (half lemon)
(take 1 lemon, slice four slices off for use later on, then use the remaining half for the juice)
Some fresh chopped herbs, you choice
2 cloves garlic, chopped
Salt and fresh cracked pepper to taste

Put the above ingredients in a jar and shake it up.

Then boil the potatoes.

About 4 medium potatoes, total about 1.5lbs. You can use any kind of potatoes. I like to use small red potatoes with the skin on cut in half. Cut the potatoes into about 1/2" pieces and boil in salted water. When done, remove and cover to keep warm.

While the potatoes boil, prepare the salmon. What you need:

4 filets of salmon.
A little Chardonnay
4 sheets of parchment paper each about the size of a laptop.
One carrot, a stick of celery
4 slices of lemon from making the dressing
Salt and pepper

A baking sheet

Preheat the oven to 425 degrees F. That's 6 for brits and 220 C for people with common sense. (metric PLEASE!)

Shred the carrot as fine as you can and slice the celery as thin as you can. Divide into four equal piles. First sprinkle some salt and pepper on your salmon filet. Both sides. Now take a sheet of parchment, place a pile of vegetables in the center. Then place a lemon slice on top. Place a salmon filet on top of all that and add a drizzle of chardonnay. Fold the right side in, then the left. Then fold the other two sides in. Flip it over and put it on your baking sheet. Repeat with other three salmon filets.

Put it in the oven and bake for 12-15 minutes. Don't forget to check your potatoes at this point. If they're done, drain them and put them back in the pan. Cover and keep warm. When the Salmon is done, set each pouch on a plate with the parchment and all. Now take that dressing and pour over the still warm potatoes. Mix it up a little and put a blob on each plate next to the salmon. Serve, tear open the pouch and smell!! aaah...

Hope you enjoy!

Kuan