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Orange Salmon en Papillote

Source of Recipe

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Orange Salmon en Papillote

Cooking Light - January 1995 - Linda West Eckhardt,
Not yet rated.
4 servings

Ingredients:
1/4 cup plain nonfat yogurt
1 tablespoon thawed orange juice concentrate
1 teaspoon fresh lemon juice
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 1/2 teaspoons grated orange rind
1 garlic clove, minced
4 (4-ounce) salmon fillets (or 1 [1-pound] fillet, skinned and cut crosswise into 4 equal pieces)

Preparation:
Combine first 3 ingredients in a small bowl; stir well. Combine chives and the next 3 ingredients in a small bowl; stir well. Cut 4 (13 x 13-inch) pieces of parchment paper or aluminum foil; trim each into a heart shape.

Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.

Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal. Place on a large baking sheet.

Bake at 425° for 15 minutes or until the parchment is puffed and lightly browned. Place on individual serving plates; cut open. Serve immediately.

One serving equals: Calories 149 (Calories from fat 24 %); Fat 4 g (Satfat 0.7 g, Monofat 1.1 g, Polyfat 1.5 g); Protein 23.6 g; Carbohydrate 3.4 g; Fiber 0.1 g; Cholesterol 59 mg; Sodium 88 mg