| 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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