Salmon En Papillote from Healthy Diabetic Recipes

Salmon En Papillote Recipe

Recipe Ingredients:

3/4 cup water
1 tsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp freshly-ground black pepper
1/2 cup uncooked couscous
Parchment paper, as needed
1 small yellow squash, cut into
julienned strips - (1 cup)
1/2 lb fresh salmon fillet, bones removed,
and cut into 2 pieces
1/2 cup diced peeled plum tomatoes
2 tsp chopped fresh dill, divided
= (or 1/4 tspn dried dill weed, divided)
2 tsp chopped fresh tarragon, divided
= (or 1/4 tspn dried tarragon leaves,
divided)
2 tsp chopped fresh chives, divided
2 tsp chopped fresh parsley, divided
1 egg, beaten
=== DILLED WINE SAUCE ===
1 1/2 cups finely chopped onions
1/2 cup chopped fresh dill
= (or 1 tbspn dried dill weed)
1/4 cup chopped fresh tarragon
= (or 1 1/2 tspns dried tarragon leaves)
1 garlic clove, peeled, and
cut into quarters
1/2 cup dry white wine
2 tsp extra-virgin olive oil

Recipe Instructions:

Preheat oven to 350 degrees.

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.

Dilled Wine Sauce: Combine all ingredients except oil in blender or food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended. (Makes 1/2 cup)

To serve, place each package on large plate and cut an "X" in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Starch, 3 Meat, 2 Vegetable, 1 1/2 Fat.

Nutrition Facts: (includes 1/4 cup sauce): Calories 497; Calories from Fat 26%; Total Fat 14g; Saturated Fat 3g; Protein 29g; Carbohydrates 54g; Cholesterol 127mg; Sodium 387mg; Dietary Fiber 11g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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