Ginger Lemongrass-scented Salmon En Papillote

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Tvfn	1	Servings

INGREDIENTS

4		Six-ounce pieces of salmon
		fillet
1		Small water chestnuts
1		Carrot, finely julienned
1/2		Red onion, finely sliced
1	T	Grated ginger
1		Piece chopped lemongrass
2	T	Soy sauce
1	T	Sesame oil
2	T	Chopped cilantro
1	T	Butter
		Salt and pepper, to taste

INSTRUCTIONS

Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one
salmon fillet in the middle of each sheet of foil. Top each salmon
with a mixture of chestnuts, carrots, onions, ginger, and lemongrass.
Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter,
fold the pockets and bake for 12 minutes in a 350 degree oven. Cut  the
pockets open and serve immediately. Yield: 4 servings  Recipe by: CHEF
DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe  Digest V1 #632
by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97

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