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HERBED SALMON IN FOIL

Category:    Fish
Yield:4 servings
 
      4    (4 Oz.) Salmon Fillets              2 tb Chopped Shallots Divided
      8    Sprigs Fresh Dill OR Basil          2 ts Lime Juice Divided
      8    Fresh Sorrel Leaves               1/4 ts Pepper Divided
 
  Rinse Salmon, Pat Dry.  Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum
  Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A
  Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place
  Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2
  t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat
  Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets,
  Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold.
  Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal
  Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees
  For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon
  Salmon & Herbs Onto Warm Plates.     Fat 4.4, Chol. 40.
 

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