It's still market season
The first chill of fall may have arrived, but that doesn't mean the farmers market season is over yet. In Niantic, more than a dozen vendors will meet for market day every Thursday from 3 to 6:30 p.m. until Oct. 10.
Current market items include fresh and local produce, pies, breads, cupcakes, gelato, plants, herbs, greens, hummus, jams, jellies, prepared foods, native wool, coffee, freshly filled cannoli and more.
If you need inspiration for all that fresh local goodness, the recipe below comes courtesy of market vendor Flanders Fish Market & Restaurant and East Lyme.
For more information, visit www.nianticfarmersmarket.com.
SALMON EN PAPILLOTE
4 pieces of parchment paper
4 6-ounce salmon fillets, skinned and boned
4 sprigs fresh thyme, leaves only (substitute with 1/2 teaspoon dried thyme)
1 red bell pepper, stemmed, seeded and sliced into thin, two-inch strips
1 zucchini, stemmed and sliced into thin, two-inch strips
1 yellow squash, stemmed and sliced into thin, two-inch strips
2 medium sized tomatoes, stemmed, seeded and sliced into thin, two-inch strips
1 onion, peeled and sliced paper-thin
4 tablespoons olive oil
8 tablespoons dry vermouth or white wine (optional)
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees
Lay the pieces of parchment flat on your counter. In the center of each piece place a fillet of salmon, skin side down. Season fish lightly with coarse salt and freshly ground black pepper. Scatter thyme across the fish fillets. Using half of a lime per portion, squeeze fresh juice over the fish.
In a large bowl, toss the sliced pepper, zucchini, squash, tomatoes and onion together. Distribute the vegetable mixture evenly between the four portions of fish. Top each with a drizzle of olive oil and then the vermouth or wine (if using).
With each portion, take the sides of the parchment, bring it up to form a "tent" and wrap the top edge over like a paper bag. Fold sides under.
Place the wrapped fillets in the oven on a baking sheet. Bake at 350 degrees for 20-25 minutes. The fish is done when the flesh has turned opaque and it flakes easily when poked with a fork.
Serve fish directly from the oven to the table in its package with lime wedges.
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