Yield: 4 servings
|¼ cup||Plain nonfat yogurt|
|1 tablespoon||Thawed orange juice concentrate|
|1 teaspoon||Fresh lemon juice|
|1 tablespoon||Minced fresh chives|
|1 tablespoon||Fresh minced parsley|
|1½ teaspoon||Grated orange peel|
|1 each||Clove garlic, minced|
|4 eaches||4-ounce salmon fillets (OR one 1-pound fillet, skinned|
|\N \N||& cut crosswise into 4 equal pieces)|
Combine the yogurt, orange juice concentrate and lemon juice in a small bowl and stir well. Combine the chives, parsley, ornage peel and garlic in a nother small bowl and stir well. Cut four 13 x 13-inch pieces of parchment paper or aluminum floi. Trim each to heart shape. Arange 1 piece of slamon on half of each parchment heart. Top each piece of mfish with 1 tablespoon of the yogurt mixture and sprinkle with the chive mixture. Fold over the other half of each parchment heart. Starting with the rounded edge, Pleat and crimp the edges together to make a seal. Twist the ends tightly to seal. Place on a large baking sheet.
Bake at 425F for 15 minutes or until the parchment is puffed and lightly browned. Place on individual serving plates, cut open and serve immediately.
Makes 4 servings.
Calories 149 (24% from Fat); Protein 23⅗ g; Fat 4 g (Sat 0.7 g, Mono 1⅒ g, Poly 1.5g); Carbohydrate 3⅖ g; Fiber ⅒ g; Cholesterol 59 mg; Iron 1 mg; Sodium 88 mg; Calcium 34 mg. [What's for Dinner; Linda West Ackhardt] [Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-22-95