Baked Salmon in Parchment with Lime and Cliantro

Makes 4 Servings

Safflower Oil, To Grease Parchment
2 pounds Salmon Filets, Cut Into 4 Pieces
2 Tblspn White Wine
1 Tblspn Lime Juice
1 teaspoon Lime Zest
2 Tblspn Fresh Cilantro
1 teaspoon Dark Sesame Oil
1 Garlic Clove, Minced

Preheat Oven to 350 degrees F.
Lightly oil 4 sheets of parchment paper.
Place 1 salmon filet on the center of each sheet.
In a small bowl, combine garlic, white wine, limejuice, lime zest, cilantro and sesame oil. Spoon equal amount over each salmon filet.
Roll edges of the parchment paper together to form a packet around the salmon.
Bake for 12 minutes.
To serve, unroll parchment packets and gently slide the salmon on to plates.
Spoon poaching liquid over the salmon and serve immediately.

NOTES : You can marinate the fish in the poaching liquid overnight before cooking.

Fillets of red snapper, cod, flounder, or orange roughy also can be used with this recipe.

Nutritional Analysis
Per Serving: 88 Calories. 1.7g Fat (18.7% calories from fat), 15.2g Protein, 1.2g Carbohydrates. Exchanges: 4 Protein