*  Exported from  MasterCook II  *
 
           Cold Salmon Baked In Foil With Light Watercress Sauce
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Fish
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      6-Ounce       Salmon Steaks
      1/4  Cup           Fresh Parsley -- chopped
      1/4  Pound         Mushrooms -- wiped clean, sliced
    8      Teaspoons     Lemon Juice
                         Salt And Fresh Ground Pepper -- to taste
                         -----Sauce-----
      1/2  Cup           Watercress Leaves -- firmly packed
      1/4  Cup           Parsley Leaves -- firmly packed
      1/4  Cup           Chives -- finely chopped
    1      Tablespoon    Fresh Dill Sprigs
    1      Cup           Plain Low-Fat Yogurt -- (or non-fat)
    2      Tablespoons   Mayonnaise -- reduced-calorie
    1 1/2  Tablespoons   Lemon Juice
                         Salt And Freshly Ground White Pepper -- to taste
                         -----Garnish-----
                         Lemon Wedges
                         Watercress Leaves
 
  1. Preheat the oven to 450F. Cut four pieces of aluminum foil into
  16″ squares.
 
  2. Place each salmon steak on the prepared foil. Top each with 1
  tablespoon of the parsley. Distribute the mushrooms over each, top
  with 2 teaspoons of the lemon juice, and finally a sprinkling of
  salt and pepper.
 
  3. Seal the packages of foil shut tightly, place on a baking sheet,
  and bake for about 15-20 minutes, or until the fish flakes. Cool
  and chill for 6 hours or overnight.
 
  4. To prepare the sauce: Chop the watercress, parsley, chives, and
  dill in a food processor or blender. Place in a bowl, add the
  remaining ingredients and stir together until well-mixed. Place in
  a covered container and chill until ready to use.
 
  5. If taking to a picnic, tote the packets as is and serve them with
  the sauce on the side. If serving at home, remove the salmon from
  the foil and serve on a platter surrounded by lemon wedges and
  watercress leaves, with the sauce on the side.
 
 Variation:
 
 Halibut steaks may be substituted for salmon.
 
 Serves: 6
 
 In this recipe the salmon is easily poached by baking in foil packets.
 The traditional watercress sauce which is laden with cream is replaced
 by a light one prepared with low-fat yogurt.
 
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