Salmon En Papillote

Recipe Ingredients

3/4 cup	177ml	Water
1 teaspoon	5ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	118ml	Uncooked couscous
		Parchment paper - as needed
1		Yellow squash - cut into (small)
		Julienned strips - (1 cup)
1/2 lb	227g / 8oz	Fresh salmon fillet - bones removed,
		And cut into 2 pieces
1/2 cup	31g / 1.1oz	Diced peeled plum tomatoes
2 teaspoons	10ml	Chopped fresh dill - divided
		= (or 1/4 tspn dried dill weed, divided)
2 teaspoons	10ml	Chopped fresh tarragon - divided
		= (or 1/4 tspn dried tarragon leaves,
		Divided)
2 teaspoons	10ml	Chopped fresh chives - divided
2 teaspoons	10ml	Chopped fresh parsley - divided
1		Egg - beaten
		Dilled Wine Sauce
1 1/2 cups	93g / 3.3oz	Finely chopped onions
1/2 cup	73g / 2.6oz	Chopped fresh dill
		= (or 1 tbspn dried dill weed)
1/4 cup	36g / 1.3oz	Chopped fresh tarragon
		= (or 1 1/2 tspns dried tarragon leaves)
1		Garlic clove - peeled, and
		Cut into quarters
1/2 cup	118ml	Dry white wine
2 teaspoons	10ml	Extra-virgin olive oil

Recipe Instructions

Preheat oven to 350 degrees.

To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid. Bring to a boil. Add couscous and mix well. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed.

Cut parchment paper into two 12-inch squares. Fold in half diagonally and cut into half-heart shapes. Unfold hearts and spoon 1/2 cup couscous on one side of each heart. Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley.

To seal packages, brush outer edges of hearts with beaten egg. Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers. Place packages on ungreased baking sheet; bake 14 minutes. Meanwhile, prepare Dilled Wine Sauce.

Dilled Wine Sauce: Combine all ingredients except oil in blender or food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended. (Makes 1/2 cup)

To serve, place each package on large plate and cut an "X" in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Starch, 3 Meat, 2 Vegetable, 1 1/2 Fat.

Nutrition Facts: (includes 1/4 cup sauce): Calories 497; Calories from Fat 26%; Total Fat 14g; Saturated Fat 3g; Protein 29g; Carbohydrates 54g; Cholesterol 127mg; Sodium 387mg; Dietary Fiber 11g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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