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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

4 Salmon Fillets, 1 Inch
Thick
3 T Unsalted butter
1/2 lb Shiitake or Portobello
mushrooms cut julienne
3 Shallots, peeled sliced
1 t Coarse salt
1/2 t Black pepper, finely ground
1 Chayote, seeded cut
Julienne
1/4 c Dry white wine
3 Sprigs epasote, leaves
roughly chopped
1/2 Lemon, juiced
10/29 show Recipe By : Too Hot Tamales Show #Th6304, show Recipe By : Too Hot Tamales Show #Th6304

INSTRUCTIONS

Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or
foil, each 14 inches wide by 9 inches long. Lightly butter foil, if
using. Place seasoned salmon on 1 side of parchment or foil. Heat
medium skillet on medium high heat. Add butter and melt. Add  mushrooms
and saute until slightly golden. Add shallots, salt and  pepper. Cook 2
minutes. Add chayote and wine. Cook until almost dry.  Add epasote and
lemon juice. Cool. Divide mixture between salmon  fillets, mounding
slightly. Fold second half of parchment over  salmon, enclosing
completely. Fold edges over to secure tightly.  Place parchment
packages on baking sheet. Bake until packets are  puffed and salmon is
cooked through, about 10 minutes. Yield: 4  servings Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved  Posted to MC-Recipe Digest
V1 #278  Date: Mon, 04 Nov 1996 20:45:47 -0600  From: Pat Asher
<asher@mcs.com>

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 312
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 22.9mg
Sodium: 620.5mg
Potassium: 1112.1mg
Carbohydrates: 52.4g
Fiber: <1g
Sugar: 1.1g
Protein: 8.5g


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