Herbed Salmon In Foil – We Love God!

Is it wise to proclaim in so bald, naked, and unqualified a way as many do, that the holiness of converted people is by faith only, and not at all by personal exertion? Is it according to the proportion of God’s Word? I doubt it. That faith in Christ is the root of all holiness…no well-instructed Christian will ever think of denying. But surely the Scriptures teach us that in following holiness the true Christian needs personal exertion and work as well as faith.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

4		4 Oz. Salmon Fillets
2	T	Chopped Shallots Divided
8		Sprigs Fresh Dill OR Basil
2	t	Lime Juice Divided
8		Fresh Sorrel Leaves
1/4	t	Pepper Divided

INSTRUCTIONS

Rinse Salmon, Pat Dry.  Cut 4 (18 X12 Inch) Pieces Of Heavy
Dutyaluminum Foil. Light Coat Dull Side Of Each Foil Square With
Cooking Spray. Center A Dill Sprig & A Sorrel Leaf On Lower Half Of
Foil. Top With Salmon. Place Another Dill Sprig & Sorrel Leaf On Top
Of The Fillet. Sprinkle With 1 1/2 t. Chopped Shallots, 1/2 t. Lime
Juice & A Pinch Of Pepper. Repeat Procedure With Remaining Fillets.
Fold Upper Half Of Foil Over Fillets, Meeting Bottom Edges Of Foil.
Seal Edges Together Making A 1/2 in. Fold. Fold Again. Allow Space  For
Heat Circulation & Expansion. Repeat To Seal Each Side. Place  Foil
Packets On A Baking Sheet Then Bake At 400 Degrees For 7 To 10  Min.
Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon Salmon  &
Herbs Onto Warm Plates. Fat 4.4, Chol. 40.

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