Preheat oven to 375 degrees F. Place a piece parchment on each of four plates (the curved edge of the plate will help hold the sauce as you fold the packets).

On one side, close to but not at center, place the filet. Top with 1/4 of the snow peas. Sprinkle with one tablespoon each of Soy, wine or sherry, and oils or oil. Sprinkle sesame seeds over the top.

Fold, using directions below. Place on a rimmed baking sheet (just in case) and bake in a 375 degree F. oven for about 14 minutes, or until the packets have puffed up and the parchment takes on a little color. Watch carefully. A slight variance in oven temperature makes a drastic difference in timing at this high temperature.

Open packets right away so they do not continue to cook. You can tear open, cut open, or just put a slit in the middle of the packet with a knife. Be careful of hot steam escaping!

Note:  At 14 minutes, my oven turns out beautiful salmon, just cooked, flaky, and still moist. Your oven may vary, and using different sizes of salmon and/or different vegetables can alter the timing. Follow the visual cues, looking for the packet to be puffed up and the parchment just coloring slightly from the heat.

• Fold the parchment or foil in half, enclosing the fish – you can trim your parchment into a round or a heart, but it’s not necessary.
• Starting at the folded edge, turn the edge over (it will make a small triangle), then holding that triangle in place, move over about an inch or so and make another fold.
• Continue around the fish, forming a packet. Tuck the end under.
• If, for some reason, your tucked end won’t stay down (which happens sometimes), place a paper clip over it. If you don’t have a paper clip handy, just lay a butter knife over the end.