Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Plain nonfat yogurt 1 1/2 t Grated orange peel
1 T Thawed orange juice 1 ea Clove garlic, minced
-concentrate 4 ea 4-ounce salmon fillets (OR
1 t Fresh lemon juice -one 1-pound fillet, skinned
1 T Minced fresh chives cut crosswise into 4
1 T Fresh minced parsley -equal pieces)

Combine the yogurt, orange juice concentrate and lemon juice in a
small bowl and stir well. Combine the chives, parsley, ornage peel
and garlic in a nother small bowl and stir well. Cut four 13 x
13-inch pieces of parchment paper or aluminum floi. Trim each to
heart shape. Arange 1 piece of slamon on half of each parchment
heart. Top each piece of mfish with 1 tablespoon of the yogurt
mixture and sprinkle with the chive mixture. Fold over the other half
of each parchment heart. Starting with the rounded edge, Pleat and
crimp the edges together to make a seal. Twist the ends tightly to
seal. Place on a large baking sheet.

Bake at 425F for 15 minutes or until the parchment is puffed and
lightly browned. Place on individual serving plates, cut open and
serve immediately.

Makes 4 servings.

Calories 149 (24% from Fat); Protein 23.6 g; Fat 4 g (Sat 0.7 g, Mono
1.1 g, Poly 1.5g); Carbohydrate 3.4 g; Fiber 0.1 g; Cholesterol 59
mg; Iron 1 mg; Sodium 88 mg; Calcium 34 mg. [What's for Dinner; Linda
West Ackhardt] [Cooking Light; January/February 1995] Posted by Fred
Peters.

Submitted By FRED PETERS On 01-22-95

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