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1
Preheat the oven to 450 degrees.
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2
Cut the tomatoes, zucchini and carrot into 1-inch matchstick julienne strips.
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3
Bring a medium-sized pot of lightly salted water to the boil.
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4
Add the zucchini to the water and when it returns to the boil, cook for about 1 minute, until it is al dente.
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5
Remove with a slotted spoon and refresh by submerging in cold water.
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6
Drain and set aside.
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7
Add the carrot to the boiling water, and when it returns to the boil, cook for 2 minutes, or until al dente.
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8
Drain and refresh in cold water.
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9
Drain and set aside.
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10
In a small saute pan, place 2 tablespoons of the butter and heat over a medium flame until foamy.
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11
Add the onion slices, curry and lemon grass and saute until the onions are translucent.
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12
Add the white wine.
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13
Raise the heat to high and reduce until there is about a half cup left.
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14
Add the remaining 2 tablespoons of butter, bit by bit, whisking with each addition.
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15
Thoroughly butter a 24-inch piece of parchment paper or aluminum foil, then fold it in half.
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16
Make a pocket by closing 3 sides with small folds, like an envelope.
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17
Place on a jellyroll pan.
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18
Season the salmon with salt and pepper and slip it in the envelope, adding the vegetables and parsley.
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19
Add the curry mixture and seal the parchment tightly.
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20
Put the pocket in the preheated oven.
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21
Bake about 10 minutes, or until the papillote inflates.
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22
Remove and serve with basmati rice.
