Salmon in Parchment
Salmon in Parchment4 4oz salmon fillets, cleaned and skinned
1/4 C no fat plain yoghurt
1 T thawed orange juice concentrate
1 t lemon juice
1 clove garlic, finely chopped
1 T chopped fresh parsley
1 T chopped fresh chives
1 t grated orange zest
Preheat oven to 425 degrees F.
Cut four sheets parchment (12" x 12") (cut into large hearts, if
desired).
Mix yoghurt, OJ, and lemon juice together. Mix chives, parsley,
garlic, and orange zest together. Put one salmon filet on each
sheet of parchment. Spoon a little yoghurt mixture on each
filet, and sprinkle each with a little herb mixture. (I also
sprinkled a little salt and fresh ground pepper - not in original
recipe). Fold parchment in half to loosely enclose salmon, crimping
and turning up edges to seal packets. Place packets on a baking
sheet and bake for 15 minutes, or until salmon flakes easily. Serve
in packets, letting guests cut them open at the table.
Notes: I've found that I can just set the timer for 15 minutes and
count on them being done just right (so far, in 3 times making this).
Also, this is very good as a left over. I just microwave a packet
about 60 seconds and it's great. This is a very good dish for company
because you can have the fish skinned and all the mixing done in
advance, and the only clean-up is the bowl for the yoghurt mix. It
is a little pricey, though.
Source: rec.food.cooking
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