DILLED SALMON PARCELS
2 circles of aluminum foil or parchment paper about 12 inches in diameter
Olive oil spray
2 (6-oz.) salmon fillets
1 cup diced onion
1 cup diced green bell pepper
3 oz. portobello mushrooms, thinly sliced (about 1 cup)
2 tbsp. snipped fresh dill or 2 tsp. dried dill
¼ cup dry white wine
Salt and freshly ground pepper
Heat oven to 450 degrees. Spray center of each foil circle with olive oil. Place a salmon fillet on one half of each circle. Spoon the onion, green peppers and mushrooms on top. Sprinkle a tablespoon of fresh dill over the vegetables. Spoon 2 tablespoons wine into each parcel. Add salt and pepper to taste.
Close the parcels, folding the empty half over the half that contains the fish and sealing the edges. If using foil, bend the edges over and press together. If using parchment paper, fold the edges together and fold them around the semi-circle, overlapping the previous fold as you go.
Place on a baking tray and bake for 8 to 10 minutes. The fish is done when it is no longer translucent.
Place each parcel on a plate and open at the table. Serve with brown rice tossed with herbs.
Makes 2 servings.
Note: Flaky white fish such as mahi-mahi, grouper, sole or snapper may be used instead of salmon.
— Linda Gassenheimer