Herbed salmon in foil

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.

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