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Dill Salmon Steamed in Parchment (en papillote)

• 1 pound salmon, plucked of pin bones
• juice of one lemon
• 2 Tablespoons clarified butter or olive oil (turkey stock can be substituted for the ghee/oil drizzled over the top for those looking to reduce their fat intake.)
• 1 Tablespoon dill weed (dry or fresh)
• 1/2 teaspoon sea salt
  Note:
  Parchment paper, a piece large enough to envelop the salmon completely with 2 inches to spare all around.

• Place parchment on cookie sheet so half of it hangs over the side of the pan.
• Lightly grease the parchment paper where the salmon will be placed.
• Wash salmon and pat dry with paper towels.
• Place it on the parchment.
• Drizzle oil or clarified butter over it.
• Sprinkle dill weed and salt over it evenly.
• Squeeze the lemon over the salmon.
• Fold the parchment back over the top of the salmon and roll the edge of the paper to make a tight seal stapling it as you go.
• Bake at 350 for approximately 25 minutes.
  
  Comments:
  The seal needs to be tight to trap the steam that will cook the salmon. This creates a tender moist piece of fish. The steam infuses the flavors into the meat. Cooking times depend on the thickness of the fish. Ideally cooked fish separates into 'flakes' when pushed on gently with a finger. I like this with steamed brown rice and a side of Gingered carrots in a maple syrup/ghee glaze.