| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Plain nonfat yogurt |
| 1 | tb | Thawed orange juice concentrate |
| 1 | ts | Fresh lemon juice |
| 1 | tb | Minced fresh chives |
| 1 | tb | Minced fresh parsley |
| 1 1/2 | ts | Grated orange rind |
| 1 | Garlic clove, minced | |
| 4 | Salmon fillets or, (4-ounce) 1-1pound fillet, skinned and cut crosswise into 4 pieces |
INSTRUCTIONS
Combine first 3 ingredients in a small bowl; stir well. Combine chives and the next 3 ingredients in a small bowl; stir well. Cut 4 (13 x 13-inch) pieces of parchment paper or aluminum foil; trim each into a heart shape. Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture. Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal. Place on a large baking sheet. Bake at 425 degrees for 15 minutes or until the parchment is puffed and lightly browned. Yield: 4 servings. Per serving: 214 Calories; 6g Fat (26% calories from fat); 35g Protein; 3g Carbohydrate; 89mg Cholesterol; 126mg Sodium Serving Ideas : Serve immediately. NOTES : Place on individual serving plates; cut open. Recipe by: Cooking Light, Jan/Feb 1995, page 134 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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