1/4 cup plain nonfat yogurt
1 tablespoon thawed orange juice concentrate
1 teaspoon fresh lemon juice
1 tablespoon minced fresh chives
1 tablespoon fresh minced parsley
1 1/2 teaspoon grated orange peel
1 each clove garlic, minced
4 each 4-ounce salmon fillets (or one 1-po; und fillet, skinned
1 & cut crosswise into 4 equal pieces; )
Combine the yogurt, orange juice concentrate and lemon juice in a small bowl and stir well. Combine the chives, parsley, ornage peel and garlic in a nother small bowl and stir well. Cut four 13 x 13-inch pieces of parchment paper or aluminum floi. Trim each to heart shape. Arange 1 piece of slamon on half of each parchment heart. Top each piece of mfish with 1 tablespoon of the yogurt mixture and sprinkle with the chive mixture. Fold over the other half of each parchment heart. Starting with the rounded edge, Pleat and crimp the edges together to make a seal. Twist the ends tightly to seal. Place on a large baking sheet.
Bake at 425F for 15 minutes or until the parchment is puffed and lightly browned. Place on individual serving plates, cut open and serve immediately.
Makes 4 servings.
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