Recipes: First Signs of Spring

the recipes

march 2003

First Signs of Spring

Salmon and Asparagus in Parchment

(makes 4 servings)

1	pound small red potatoes, cooked and sliced thin
1	pound asparagus, tough ends discarded, cut into 1 inch pieces
4	5-ounce filets of salmon
	zest of one lemon, sliced into thin strips
	juice of one lemon
3	scallions, white and 2 inches of green, finely chopped
1/2	teaspoon kosher salt and freshly ground pepper
4	1-teaspoon slices salt free margarine cut into small pieces

Preheat oven to 450° F. Cut 4 pieces of parchment paper that are 16 X 24 inches. Fold each piece in half lengthwise. Using a pencil, draw the shape of half of a heart on each folded sheet, making the heart about 12 inches across at its widest part. Cut the hearts out. Open each heart and place in a single layer on a work surface.
Divide the sliced potatoes onto the right half of each heart. Top with the equal amounts of asparagus and fish. Distribute the remaining ingredients between the hearts.
Fold the left side of the heart halves over the filling, joining the edges. Starting at one end, fold and crease the edges together securely so no juices will escape.
Place on a single layer on a large baking sheet. Bake until the packets are puffed, about 13 to 15 minutes.
To serve, place each parchment packet on a large dinner plate. Carefully slit the parchment or cut with a scissors. Serve immediately.

Per serving:	325 calories (25% calories from fat), 37 g protein, 9 g total fat (1.6 g saturated fat), 26 g carbohydrate, 5 g dietary fiber, 81 cholesterol, 345 mg sodium, 1,362 mg potassium
Diabetic exchanges:	4 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1 vegetable)

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