Cold Salmon Baked In Foil With Light Watercress Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: > 5 hrs
Ingredients:
4 salmon steaks (6 ounce size)
1/4 cup fresh parsley, chopped
1/4 pound mushrooms, wiped clean, sliced
8 teaspoons lemon juice
salt and fresh ground pepper, to taste
***Sauce***
1/2 cup watercress leaves, firmly packed
1/4 cup parsley leaves, firmly packed
1/4 cup chives, finely chopped
1 tablespoon fresh dill sprigs
1 cup plain low-fat yogurt (or non-fat)
2 tablespoons mayonnaise, reduced-calorie
1 1/2 tablespoon lemon juice
salt and freshly ground white pepper, to taste
***Garnish***
lemon wedges
watercress leaves
Directions:
Preheat the oven to 450 degrees F. Cut four pieces of aluminum foil into 16" squares.
Place each salmon steak on the prepared foil. Top each with 1 tablespoon of the parsley. Distribute the mushrooms over each, top with 2 teaspoons of the lemon juice, and finally a sprinkling of salt and pepper.
Seal the packages of foil shut tightly, place on a baking sheet, and bake for about 15-20 minutes, or until the fish flakes. Cool and chill for 6 hours or overnight.
For Sauce: Chop the watercress, parsley, chives, and dill in a food processor or blender. Place in a bowl, add the remaining ingredients and stir together until well-mixed. Place in a covered container and chill until ready to use.
If taking to a picnic, tote the packets as is and serve them with the sauce on the side. If serving at home, remove the salmon from the foil and serve on a platter surrounded by lemon wedges and watercress leaves, with the sauce on the side.
Recipe Location: https://www.cdkitchen.com/recipes/recs/323/ColdSalmonBakedInFoilWith72228.shtml
Recipe ID: 43012
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