Herbed Salmon in Foil
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
4 ounces each |
*
|
| 2 | tablespoons |
shallots
chopped, divided |
|
| 8 | sprigs |
dill weed
fresh |
*
|
| 2 | teaspoons |
lime juice
divided |
|
| 8 | each |
sorrel leaves
fresh |
* |
| ¼ | teaspoon |
black pepper
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
4 ounces each |
*
|
| 3E+1 | ml |
shallots
chopped, divided |
|
| 8 | sprigs |
dill weed
fresh |
*
|
| 1E+1 | ml |
lime juice
divided |
|
| 8 | each |
sorrel leaves
fresh |
* |
| 1.3 | ml |
black pepper
divided |
|
Directions
Rinse salmon, pat dry.
Cut 4 (18 x12 inch) pieces of heavy dutyaluminum foil.
Light coat dull side of each foil square with cooking spray.
Center a dill sprig and a sorrel leaf on lower half of foil.
Top with salmon. place another dill sprig and sorrel leaf on top of the fillet.
Sprinkle with 1½ teaspoons chopped shallots, ½ teaspoon lime juice and a pinch of pepper.
Repeat procedure with remaining fillets.
Fold upper half of foil over fillets, meeting bottom edges of foil.
Seal edges together making a ½ inch fold.
Fold again.
Allow space for heat circulation and expansion.
Repeat to seal each side.
Place foil packets on a baking sheet then bake at 400℉ (200℃) for 7 to 10 minutes.
Cut an "x" in top of each packet and fold foil back.
Spoon salmon and herbs onto warm plates.
