Cold Salmon Baked In Foil With Light Watercress Sauce

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.