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Salmon en Papillote
Salmon en Papillote
Yield: Makes 2 servings
Ingredients:
3/4cup water
1teaspoon extra-virgin olive oil
1/4teaspoon salt
1/8teaspoon black pepper
1/2cup uncooked couscous
Parchment paper
1small yellow squash, cut into julienned strips (1 cup)
1/2pound fresh salmon fillet, bones removed and cut into 2 pieces
1/2cup peeled and diced plum tomatoes
2teaspoons each chopped fresh dill and chopped fresh tarragon, divided or 1/4 teaspoon each dried dill weed and dried tarragon leaves, divided
2teaspoons each chopped fresh chives and chopped fresh parsley, divided
1egg, beaten
Dilled Wine Sauce (recipe follows)
Preparation:
1.Preheat oven to 350°F. To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid. Bring to a boil. Add couscous and mix well. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed.2.Cut parchment paper into two 12-inch squares. Fold in half diagonally and cut into half-heart shapes. Unfold hearts and spoon 1/2 cup couscous on one side of each heart. Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley. To seal packages, brush outer edges of hearts with beaten egg. Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers. Place packages on ungreased baking sheet; bake 14 minutes. Meanwhile, prepare Dilled Wine Sauce.3.To serve, place each package on large plate and cut an "X" in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.
Nutritional Information:
Serving Size: includes 1/4 cup sauce
Sodium
387 mg
Protein
29 g
Fiber
11 g
Carbohydrate
54 g
Cholesterol
127 mg
Saturated Fat
3 g
Total Fat
14 g
Calories from Fat
26 %
Calories
497
Dietary Exchange:
Fat
1-1/2
Meat
3
Vegetable
2
Starch
3
Dilled Wine Sauce
Yield: Makes 1/2 cup
Ingredients:
1-1/2cups finely chopped onions
1/2cup chopped fresh dill or 1 tablespoon dried dill weed
1/4cup chopped fresh tarragon or 1-1/2 teaspoons dried tarragon leaves
1clove garlic, peeled and cut into quarters
1/2cup dry white wine
2teaspoons extra-virgin olive oil
Preparation:
1.Combine all ingredients except oil in blender or food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended.
Nutritional Information:
Serving Size: 1/4 cup
Sodium
8 mg
Protein
2 g
Fiber
2 g
Carbohydrate
12 g
Saturated Fat
1 g
Total Fat
5 g
Calories from Fat
32 %
Calories
130
Dietary Exchange:
Fat
2
Vegetable
2
Previous: Salmon en Croute (with a Dill Butter and Pea Watercress purée), Salmon en croute, Salmon Dip, Salmon ceviche with fennel salad, Salmon Celery Trees,
Next: Salmon Filo Pie, Salmon in a light, fragrant broth, Salmon Kiev, Salmon Mousseline, Salmon Orange and Walnut Pate,
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