Amuse Bouche: High Five, Gypsy.

It's Wednesday. You're tired. I know it.

You're feeling lazy and you want to order take out, but you know that chicken and waffles is only going to end up laughing at you tomorrow when you go to put on your dress pants.

You know it. I know it. We all know it. Damn you, Chicken and Waffles, Damn. You.

There's that stupid salmon fillet in your fridge saying "One more day, and I'll be stinkin' up your fridge like it's an Asian street market."

And all of this together, really, makes you hate hump day. Stupid day, in the middle of the week. Stupid Salmon, makin' you feel guilty.

So you give that salmon a piece of your mind, shove it like a hostage in a parchment pocket and give your thighs a high five.

Bravo on your life choices, kids, bravo! I know we had to talk that one out, but we did what was best, right?

I still want waffles.

Salmon en Papillote

2 salmon fillets
1 bunch leeks, sliced
2 ounces dry white wine
Olive oil
1 tablespoon chopped chives
Unsalted butter, melted

Heat oven to 350 degrees. Take a sheet of parchment paper that is three times the size of the fillet. Place fillet near the center, and place a handful of leeks next to it. Drizzle fish with wine and olive oil, and sprinkle with salt, pepper, and chives.

Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at one of the ends. Be sure each fold overlaps the one before it so that there are no gaps. Brush the outside of the package with melted butter.