Salmon en papillote. Found a lovely large fillet of coho salmon; cut it in half. Started with sliced celery and crushed garlic, laid the salmon fillet on top, seasoned it well with kosher salt and powdered jalapeno, and topped it with some bits of salted butter. Sealed it up, repeated with the second fillet, and baked both at 400 F for 22 minutes. Served with long grain white rice flavored with Dash garlic & herb seasoning.
Absolutely amazing. I love fish en papillote, and salmon is my favorite fish. With the tiny bit of heat from the jalapeno and the celery slices, it was SO good! Best thing I've made in weeks.