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Archived Recipe for July 2008
Baked Salmon with Fresh Herbs & Vegetables
INGREDIENTS:
4(4 oz.) Salmon filets, skinless, boneless
4 Bay leaves
¼ c White wine
¼ c Celery hearts & leaves, chopped
¼ c Green onions, sliced
1 Carrot, fine julienne cut
1 Parsnip, fine julienne cut
4 Mushrooms, diced fine or julienne cut
1 Garlic clove, minced
1 T Parsley, chopped fine
1 sprig Lemon thyme, chopped(any combination of fresh herbs)
1 sprig Chervil, chopped
1 sprig Basil, chopped
Salt & cracked black pepper
4 Aluminum foil, 1 ft x 1 ft pieces
1 Lemon (juice only)
DIRECTIONS:
1. Cut and measure all ingredients.
2. In a small bowl mix celery hearts, green onions, carrots, garlic, parsnips, mushrooms, parsley and fresh herbs (except for bay leaves).
3. On each of the four pieces of aluminum foil make a nest of vegetable mixture (using about half of the mixture).
4. Place the salmon filets in the middle of the each nest of vegetables. Sprinkle with white wine and fresh squeezed lemon juice. Break each bay leaf in half and place on top pf the fish. Season with salt and cracked pepper.
5. Spoon remaining vegetable mixture over the top and seal foil.
6. Bake at 350º F for approximately 30 minutes or to the internal temperature is 145º F.
NUTRITIONAL INFORMATION: (per serving)
Yield: 4
Calories 170
Protein 24 g
Carbohydrate 7 g
Fat 4 g
Sodium 350 mg
Cholesterol 60 mg
Calories from fat 23%
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