INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F.
Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half,
and cut a half heart shape, away from the fold. Open the parchment
paper to reveal a heart shape on a flat surface, and brush each with
1 tablespoon of olive oil. Season the salmon with salt and pepper.
Place each salmon on half of the parchment sheet. Season the potatoes
with salt and pepper. Place a layer of the potatoes on each salmon.
Season the onions with salt and pepper. Secondly, place a layer of
the onions over the potatoes. Season the tomatoes with salt and
pepper. Thirdly, place a layer of the tomatoes over the potatoes.
Next, place a layer of the preserved lemon over the tomatoes.
Finally, lay the olives over the lemons. Sprinkle the top of each
salmon with 1 tablespoon of the herbs. To close each bag, fold the
second side of the paper over the salmon, fold the bottom edge over
the top, and work your way edge over edge, folding and twisting,
until the bag is sealed. Place each bag on a baking sheet and bake
until the aper is puffed up and golden brown, for about 20 minutes.
To serve, place a bag on each plate, slit the bag in an "X", and fold
back the paper. Serve hot.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 998 Calories (kcal); 89g Total Fat; (76% calories from
fat); 8g Protein; 53g Carbohydrate; 0mg Cholesterol; 1973mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 1/2 Fruit;
17 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC31
Converted by MM_Buster v2.0n.

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