| 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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