| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish, Low-cal |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil; divided |
| 1 |
md |
Carrot (about 4 ounces), cut into long matchstick pieces |
| 1 |
md |
Zucchini (about 5 ounces), cut into long matchstick pieces |
| 1 |
md |
Leek; cut into long matchstick pieces |
| 1 |
tb |
Minced shallots |
| 1/4 |
c |
Water |
| 1 |
tb |
Dry vermouth |
| 1 |
ts |
Dry vermouth |
| 1 |
tb |
Minced fresh parsley |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1 |
ts |
Dijon-style mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 2 |
|
Salmon steaks (6 oz each) |
INSTRUCTIONS
In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot,
zucchini, leek, and shallots and saute' until slightly tender, 3 to 4
minutes. Stir in remaining ingredients except fish and cook, stirring
occasionally, for 2 minutes. Preheat oven to 375 degrees F. Using pastry
brush, grease centers of two 15-inch-long sheets of foil with 1/2 teaspoon
oil each; place a salmon steak on center of each sheet. Spoon half of
vegetable mixture and liquid over each steak; fold foil over steaks to
enclose, crimping edges to seal. Place foil packets on baking sheet and
bake 15 to 20 minutes (until salmon flakes easily when tested with a fork
and vegetables are tender). Carefully remove salmon and vegetables to
serving plate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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