Instructions

1. In small, heavy pan over medium heat, heat 1 Tbsp. olive oil.
2. Sautee sliced mushrooms briefly; add ½ cup white wine; cook until soft.
3. Place large sheet of aluminum foil on baking sheet.
4. Layer on top of foil: rice, salmon, crushed garlic, onion slices, and zucchini slices.
5. Sprinkle with salt and freshly ground black pepper.
6. Thinly slice butter and place slices across filet.
7. Spread sautéed mushrooms across filet.
8. Pour ½ cup white wine around sides of filet.
9. Place second large sheet of foil over top.
10. Roll up ends of both sheets to form tightly sealed packet.
11. Place in 400 degree oven; packets also can be cooked on stove top, grill, or over open fire; cook until top of foil packet is very hot. (The general rule for baking fish is 10 minutes per inch of thickness; add 5-10 minutes for foil to heat).
12. Add 1 cup white wine to saute pan to deglaze; cook over low heat.
13. Add 1 Tbsp. brown mustard; stir and let simmer.
14. Spoon 1 Tbsp. of hot wine mixture into 1 cup heavy cream; stir well.
15. Pour all of cream back into sauté pan and whisk well. (Adding hot liquid to the cream first “tempers” the cream so it will stay smooth when added to pan.)
16. Simmer to reduce until sauce is thick enough to coat a spoon.

To serve:

1. Use tongs to tear open middle of foil packet; peel back.
2. Arrange one serving of salmon, rice and vegetables on each plate; spoon cream sauce over.

Chef’s note: This dish (without sauce) can be prepared in single-serving foil packets and frozen, then stored in zip-close bags; defrost and remove from plastic bags before cooking. Frozen packets can be carried along on camping trips.