Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil; divided 1/4 c Water
1 md Carrot (about 4 ounces), 1 tb Dry vermouth
- cut into 1 ts Dry vermouth
- long matchstick pieces 1 tb Minced fresh parsley
1 md Zucchini (about 5 ounces), 1 tb Lemon juice
- cut into 1 ts Grated lemon peel
- long matchstick pieces 1 ts Dijon-style mustard
1 md Leek; cut into 1/4 ts Salt
- long matchstick pieces 1/8 ts White pepper
1 tb Minced shallots 2 Salmon steaks (6 oz each)

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add
carrot, zucchini, leek, and shallots and saute' until slightly
tender, 3 to 4 minutes. Stir in remaining ingredients except fish and
cook, stirring occasionally, for 2 minutes. Preheat oven to 375
degrees F. Using pastry brush, grease centers of two 15-inch-long
sheets of foil with 1/2 teaspoon oil each; place a salmon steak on
center of each sheet. Spoon half of vegetable mixture and liquid over
each steak; fold foil over steaks to enclose, crimping edges to seal.
Place foil packets on baking sheet and bake 15 to 20 minutes (until
salmon flakes easily when tested with a fork and vegetables are
tender). Carefully remove salmon and vegetables to serving plate.

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