Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | (4 Oz.) Salmon Fillets |
| 8 \N | Sprigs Fresh Dill OR Basil |
| 8 \N | Fresh Sorrel Leaves |
| 2 tablespoons | Chopped Shallots Divided |
| 2 teaspoons | Lime Juice Divided |
| ¼ teaspoon | Pepper Divided |
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 1½ t. Chopped Shallots, ½ 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 ½ 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 4⅖, Chol. 40.