Recipe - Orange Salmon En Papillote

One fourth 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 One half teaspoon Grated orange rind
1 Garlic clove, minced
4 Salmon fillets or, (4ounce)
11pound fillet, skinned
and cut crosswise into 4
pieces

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 13inch) 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 degrees for 15 minutes or until the parchment is puffed and
lightly browned. Yield: 4 servings.

Per serving: 214 Calories; 6g Fat (26% calories from fat); 35g Protein; 3g
Carbohydrate; 89mg Cholesterol; 126mg Sodium

Serving Ideas : Serve immediately.

NOTES : Place on individual serving plates; cut open.

Recipe by: Cooking Light, Jan/Feb 1995, page 134

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.