4 tablespoons unsalted butter
4 tablespoons olive oil
1 pound salmon fillet, skinned and cut into strips
1 tablespoon chopped tarragon
salt and pepper

Preheat the oven to 375°F. Heat the butter and half the oil together. Sprinkle the salmon strips with the tarragon and season. Pour on the butter and oil and mix together.

Brush the four 12-inch squares of wax paper or parchment paper with the remaining oil, then place one-quarter of the mixture in the center of each. Seal them by lifting and folding together opposite sides, then folding and tucking the ends underneath.

Place the packages on a baking sheet and bake them for 8-10 minutes or until a skewer can easily be pushed through the fillets; you want to serve the fillets still enclosed in their wrappings, so test one fillet—if it is cooked through the others will be as well.

SERVES 4