Light and easy indoor picnics #5

Yield: 6 servings

Measure Ingredient
\N \N Cold Salmon Baked In Foil With Light Watercress Sauce
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In this recipe the salmon is easily poached by baking in foil packets.The traditional watercress sauce which is laden with cream is replacedy a light one prepared with low-fat yogurt. 4 6-ounce salmon steaks ¼ cup chopped fresh parsley ¼ pound mushrooms, wiped clean, sliced 8 teaspoons lemon juice Salt and freshly Ground Pepper to taste SAUCE: ½ cup watercress leaves, firmly packed ¼ cup parsley leaves, firmly packed ¼ cup chives, finely chopped or scallion greens 1 tablespoon fresh dill sprigs 1 cup plain non-fat or low-fat yogurt 2 tablespoons reduced-calorie mayonnaise 1½ tablespoons lemon juice Salt and freshly ground white pepper to taste GARNISH: Lemon wedges and watercress leaves. PREPARATION: 1. Preheat the oven to 450F. Cut four pieces of aluminum foil into 16" squares.

2. Place each salmon steak on the prepared foil. Top each with 1 tablespoon of the parsley. Distribute the mushrooms over each, top with 2 teaspoons of the lemon juice, and finally a sprinkling of salt and pepper. 3. Seal the packages of foil shut tightly, place on a baking sheet, and bake for about 15-20 minutes, or until the fish flakes. Cool and chill for 6 hours or overnight. 4. To prepare the sauce: Chop the watercress, parsley, chives, and dill in a food processor or blender. Place in a bowl, add the remaining ingredients and stir together until well-mixed. Place in a covered container and chill until ready to use. 5. If taking to a picnic, tote the packets as is and serve them withthe sauce on the side. If serving at home, remove the salmon from the foil and serve on a platter surrounded by lemon wedges and watercress leaves, with the sauce on the side.

VARIATION: Halibut steaks may be substituted for salmon.

Submitted By SAM LEFKOWITZ On 05-23-95

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