*  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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