Recipe - Ginger Lemongrass-Scented Salmon En Papillote

4 Sixounce pieces of salmon
fillet
1 cn (Small) water chestnuts
1 Carrot, finely julienned
One half Red onion, finely cut or sliced up
1 tablespoon Grated ginger
1 Piece chopped lemongrass
2 tablespoon Soy sauce
1 tablespoon Sesame oil
2 tablespoon Chopped cilantro
1 tablespoon Butter
Salt and pepper, to taste

Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one
salmon fillet in the middle of each sheet of foil. Top each salmon with a
mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle
with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets
and bake for 12 minutes in a 350 degree oven. Cut the pockets open and
serve immediately. Yield: 4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97