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Salmon En Papillote

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Salmon en Papillote
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Salmon En Papillote

Nutrition Facts

Salmon En Papillote

CaloriesCalories

172 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

1g Per Serving
×
Calories 172
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 53 mg
Sodium 93 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 25 g

Dietary Exchanges
3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces fish and 1/2 C vegetables

  • 2 cups water
  • 1 teaspoon olive oil
  • 4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
  • 1 small unpeeled zucchini, very thinly sliced
  • 1 medium tomato (seeded, chopped)
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced, fresh thyme
  • 1 tablespoon minced, fresh rosemary
  • 1 medium garlic clove (minced)
  • 1/2 teaspoon black pepper ((coarsely ground preferred))

Directions

Tip: Click on step to mark as complete.

  1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
  2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
  3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
  4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
  5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
  6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
  7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Nutrition Facts

Salmon En Papillote

CaloriesCalories

172 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

1g Per Serving
×
Calories 172
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 53 mg
Sodium 93 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 25 g

Dietary Exchanges
3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces fish and 1/2 C vegetables

  • 2 cups water
  • 1 teaspoon olive oil
  • 4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
  • 1 small unpeeled zucchini, very thinly sliced
  • 1 medium tomato (seeded, chopped)
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced, fresh thyme
  • 1 tablespoon minced, fresh rosemary
  • 1 medium garlic clove (minced)
  • 1/2 teaspoon black pepper ((coarsely ground preferred))

Directions

Tip: Click on step to mark as complete.

  1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
  2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
  3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
  4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
  5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
  6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
  7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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