Salmon en Papillote with Dill-Yogurt Sauce

Use a dry white wine if you don't have vermouth on hand. Serve with a salad.

Yield: 4 servings (serving size: 1 packet and about 1/3 cup yogurt sauce)

Ingredients

• Yogurt sauce:
• 1/2  cup  grated seeded peeled cucumber
• 3/4  cup  plain low-fat yogurt
• 1  tablespoon  chopped fresh dill
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  minced garlic
• 1/4  teaspoon  pepper
• 1/8  teaspoon  kosher salt
• 
  Remaining ingredients:
• 2  cups thinly sliced fennel bulb (about 1 medium)
• 1/2  cup  thinly sliced leek (about 1 small)
• 2  teaspoons  extravirgin olive oil
• 4  (6-ounce) salmon fillets, skinned
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  cup  dry vermouth
• Chopped fresh dill (optional)

Preparation

To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl. Stir in 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and refrigerate 1 hour.

Preheat oven to 425°.

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place about 1/2 cup fennel near fold of each piece of parchment. Top each serving with 2 tablespoons leek and 1/2 teaspoon oil. Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place 1 fillet on each serving. Drizzle 1 tablespoon vermouth over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 15 minutes. Remove from oven, and let stand 5 minutes. Place on plates; cut open. Garnish with chopped fresh dill, if desired. Serve immediately with yogurt sauce.

Nutritional Information

Calories:

358 (41% from fat)

Fat:

16.2g (sat 3.9g,mono 7.5g,poly 3.4g)

Protein:

39.7g

Carbohydrate:

9.9g

Fiber:

2.2g

Cholesterol:

90mg

Iron:

1.4mg

Sodium:

675mg

Calcium:

144mg