Salmon with Leeks and Asparagus en Papillote

French Women Don't Get Fat by Mireille Guiliano; Knopf (2004)

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Ingredients

3 oranges		4 (5- to 6-ounce) salmon steaks
2 teaspoons sesame oil		salt and freshly ground pepper
2 medium carrots, peeled and grated		1 tablespoon chopped fresh cilantro
1 leek, white part only, cut into thin strips		1 teaspoon choppped fresh dill
8 asparagus tips, cut in half (reserve asparagus stalks for a salad)

Prep: 10 min Total: 30 min (Quick)

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1
Preheat the oven to 400 degrees.
2
Remove the zest of 1 orange in long strips and julienne; reserve the orange. Place the julienned strips of orange zest in a small pot of cold water and bring to a boil. Drain the zest and set aside.
3
Prepare the orange segments: cut slices off the top and bottom of the remaining 2 oranges and then slice away the peel and pith, top to bottom, following the curve of the fruit. Working over a bowl and using a small, sharp knife, cut between the membranes to release the segments and juice of all 3 oranges.
4
Cut four pieces of parchment paper into 12- x 16-inch rectangles and brush the centers with sesame oil. Place one quarter of the carrots, leeks, and asparagus tips in the center of the first piece of parchment paper and top with 1 salmon steak. Add the orange segments, blanched orange zest, 1/4 teaspoon sesame oil, and 1 teaspoon orange

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