Dr. Wild's Salmon in Parchment
A delicious recipe to help you eat and feel healthy - direct to you from Dr. Weil's Optimum Health Plan. 4 servings Regular readers know that I'm a big fan of salmon. In fact, I gave up being a vegetarian because I didn't want to miss out on this fish, with its great flavor and health benefits. Salmon, like other oily fish (herring, sardines, mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect against heart attacks, and possibly reduce your chances of developing cancer. I recommend eating two to three servings a week of salmon or other oily fish rich in omega-3's. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please. Ingredients: 8 oz. thin spaghetti 1 tbsp quality extra-virgin olive oil 1/4 tsp salt 2 tbsp fresh dill or parsley, chopped 1 cup carrots julienned 1 cup zucchini, julienned 1 cup asparagus tips 1 cup red bell pepper, julienned 24 oz. salmon fillet, cut into four 6-ounce pieces 2 tbsp Dijon mustard 4 large sheets of parchment paper Instructions: 1. Heat oven to 400°F. 2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley. 3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one. 4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it. 5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating. Nutritional Information: Per serving: 533 calories 14.9 g total fat (2.8 g sat) 76 mg cholesterol 52 g carbohydrate 46 g protein 5 g fiber 696 mg sodium -Recipe reprinted with permission of DrWeil.com. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
