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Salmon En Papillote Recipe
|Water||3⁄4 Cup (12 tbs)|
|Extra virgin olive oil||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Uncooked couscous||1⁄2 Cup (8 tbs)|
|Yellow squash||1 Small, cut into julienned strips|
|Salmon fillet||1⁄2 Pound, bones removed and cut into 2 pieces|
|Peeled diced plum tomatoes||1⁄2 Cup (8 tbs)|
|Chopped fresh dill/1/4 teaspoon dried dill weed, divided||2 Teaspoon, divided|
|Chopped parsley/1/4 teaspoon dried tarragon leaves, divided||2 Teaspoon, divided|
|Egg||1 , beaten|
|Dilled wine sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 952 Calories from Fat 170
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 329.4 mg
Sodium 1333.7 mg55.6%
Total Carbohydrates 116 g38.7%
Dietary Fiber 11.3 g45.2%
Sugars 28.7 g
Protein 71 g141%
Vitamin A 62.5% Vitamin C 62%
Calcium 12.8% Iron 30.3%
*Based on a 2000 Calorie diet
To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid.
Bring to a boil.
Add couscous and mix well.
Cover and remove from heat.
Let stand 5 minutes or until all liquid is absorbed.
Cut parchment paper into two 12-inch squares.
Fold in half diagonally and cut into half-heart shapes.
Unfold hearts and spoon 1/2 cup couscous on one side of each heart.
Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley.
To seal packages, brush outer edges of hearts with beaten egg.
Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers.
Place packages on ungreased baking sheet; bake 14 minutes.
Meanwhile, prepare Dilled Wine Sauce.