Wild Salmon with Watercress, Ginger and Lemon in Parchment Packets
Provided By: Diane Forley
Preheat oven to 350.
Cut 4 pieces of parchment into 12” x 12” rectangles. Have ready, a baking sheet for the packets. Grate fresh ginger using a fine rasp or the small holes of a box grater into a small mixing bowl. Add grated lemon rind and lemon juice into the bowl. Add white wine and chicken broth to the ginger and lemon mixture.
Brush or spray each rectangle with olive oil. Cut one to two inches from the root end of the watercress and position a small bunch in the middle of each rectangle. Place salmon fillet on top of the watercress. Stir broth mixture and ladle ¼ cup over each fillet. Season fish with salt and pepper to taste. Fold parchment over each fish, and begin crimping around the three open edges to form a half moon shape. Transfer to baking sheet and bake for 15 minutes. Remove from the oven and let steam for another 5 minutes.
Transfer salmon to serving plates and let guests open their own packages. Serve with rice.
|Per Single Serving / Serves 4 Total|
|Calories||270||Calories from fat||99|
|Total Fat||11gm||17%||Saturated Fat||1gm||5%|
|Vitamin A||7%||Vitamin C||20%|
Nutrition Facts provided by: Diane Forley
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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