According to the City Tavern cookbook, in colonial times salmon traveled all the way up the Delaware River to Philadelphia, making it an easy catch and frequent staple of the original menu. This is a great centerpiece for a summer dinner since it can be served chilled or warm.
3 cups Court Bouillon (I used vegetable stock)
6 skinless salmon fillets (8 to 10 ounces each)
6 large ripe tomatoes thickly sliced
2 cups loosely packed fresh mint leaves
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Fresh chives, finely chopped
1 1/2 cups Sherry Cream Sauce
Preheat the oven to 350ºF. Cut the parchment paper into eight 10 inch squares.
In a large skillet, bring the Court Bouillon to a boil over high heat. Reduce the heat to low. Add the salmon and cook about 5 minutes, until firm to the touch.
Remove the salmon from the skillet. Let cool and reserve.
Place the parchment paper squares on a greased baking sheet.
On each square, place 3 tomato slices, a few mint leaves, and a cooked salmon fillet.
Sprinkle with half the cilantro and salt and pepper to taste. Add the remaining tomato slices and mint leaves.
Fold each square over diagonally to form a triangle, leaving as much space as possible inside.
Bake about 15 minutes, until the paper is brown.
Cut open the pouches and sprinkle the salmon with the remaining cilantro.
Remove salmon. Pour Sherry Cream Sauce over and garnish with chives.