Salmon en Papillote
Cooking food in a foil or parchment packet is one of the best ways to preserve nutrients and use a minimum of fat.
  • 1/3 cup water
  • 4 cloves garlic, minced
  • 8 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained well
  • 3/4 teaspoon salt
  • 1/2 teaspoon rosemary, minced
  • 1 can (15 ounces) white beans, rinsed and drained
  • 4 tablespoons fresh lemon juice
  • 4 skinless salmon fillets (5 ounces each)

1. Preheat the oven to 400°F. In a large nonstick skillet, heat the water over medium heat. Add the garlic and cook until tender, about 3 minutes. Add the mushrooms, spinach, 1/4 teaspoon of the salt, and the rosemary, and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Transfer the spinach mixture to a large bowl and stir in the beans and lemon juice.

2. Cut four pieces of foil 12 x 18 inches each. With the short end of the foil facing you, spoon the spinach-bean mixture onto the bottom half of each sheet, leaving a 2-inch border around the edges. Top each mound with a salmon fillet. Sprinkle the salmon with the remaining 2 tablespoons lemon juice and 1/2 teaspoon salt.

3. Fold the foil over the vegetables and fish, folding the edges over to seal. Place the packets on a baking sheet and bake 10 minutes, or until the fish is cooked through. Carefully open one package (steam will escape) and check for doneness. If the fish isn't done, reseal the packet and return the baking sheet to the oven.

Nutritional Information
Per serving: 295 calories, 5.5g total fat (.9g saturated), 74mg cholesterol, 6.9g dietary fiber (1.3g soluble), 26g carbohydrate, 37g protein, 764mg sodium.
Good source of: beta carotene, folate, magnesium, niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D.

Date Published: 09/19/2005 > Printer-friendly Version

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