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Orange Salmon en Papillote

Yield 4 servings

Ingredients

  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon thawed orange juice concentrate
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons grated orange rind
  • 1 garlic clove, minced
  • 4 (4-ounce) salmon fillets (or 1 [1-pound] fillet, skinned and cut crosswise into 4 equal pieces)

Nutrition Information

  • calories 149
  • caloriesfromfat 24 %
  • fat 4 g
  • satfat 0.7 g
  • monofat 1.1 g
  • polyfat 1.5 g
  • protein 23.6 g
  • carbohydrate 3.4 g
  • fiber 0.1 g
  • cholesterol 59 mg
  • iron 1 mg
  • sodium 88 mg
  • calcium 34 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl; stir well. Combine chives and the next 3 ingredients in a small bowl; stir well. Cut 4 (13 x 13-inch) pieces of parchment paper or aluminum foil; trim each into a heart shape.

  2. Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.

  3. Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal. Place on a large baking sheet.

  4. Bake at 425° for 15 minutes or until the parchment is puffed and lightly browned. Place on individual serving plates; cut open. Serve immediately.