| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
(4 Oz.) Salmon Fillets |
| 2 |
tb |
Chopped Shallots Divided |
| 8 |
|
Sprigs Fresh Dill OR Basil |
| 2 |
ts |
Lime Juice Divided |
| 8 |
|
Fresh Sorrel Leaves |
| 1/4 |
ts |
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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