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Steamed salmon. Chef Jeff Brandt shows culinary arts students at Red River College how to use parchment paper to prepare succulent steamed salmon fillets  En papillote in French literally meaning "in parchment", or inItalian, al cartoccio. This is a great way to steam fish and vegetables in their natural juices, making a light and refreshing summer meal andlooks impressive when each guest gets their own little "parcel" of food.  Serve with a zesty potato and mustard salad or crusty bread. 49.8 Section  Photography by Ruth Bonneville Winnipeg Free Press June 05, 2013

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Steamed salmon. Chef Jeff Brandt shows culinary arts students at Red River College how to use parchment paper to prepare succulent steamed salmon fillets En papillote in French literally meaning "in parchment", or inItalian, al cartoccio. This is a great way to steam fish and vegetables in their natural juices, making a light and refreshing summer meal andlooks impressive when each guest gets their own little "parcel" of food. Serve with a zesty potato and mustard salad or crusty bread. 49.8 Section Photography by Ruth Bonneville Winnipeg Free Press June 05, 2013

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Steamed salmon. Chef Jeff Brandt shows culinary arts students at Red River College how to use parchment paper to prepare succulent steamed salmon fillets  En papillote in French literally meaning "in parchment", or inItalian, al cartoccio. This is a great way to steam fish and vegetables in their natural juices, making a light and refreshing summer meal andlooks impressive when each guest gets their own little "parcel" of food.  Serve with a zesty potato and mustard salad or crusty bread. 49.8 Section  Photography by Ruth Bonneville Winnipeg Free Press June 05, 2013

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