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Dinner in Minutes: Wrap salmon and veggies in packets

MCT
Filled salmon parcels with parsley rice make a light summer supper.

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Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 2 (6 ounces each) salmon fillets, 1 small package frozen diced onion, 1 small package frozen diced sweet green bell pepper, 1 small package portobello mushrooms (3 ounces needed), 1 small bunch fresh dill (or 1 bottle dried dill), 1 small bunch fresh parsley, 1 package microwaveable brown rice, 1 small bottle dry white wine, 1 roll parchment paper or foil

Staples: Olive oil, salt, black peppercorns

By Linda Gassenheimer
Tuesday, June 25, 2013, 9:00 p.m.
 

Fresh salmon topped with vegetables and dill is cooked in a parcel to make a light summer supper. Steamed in its juices, the fish is succulent and the vegetables are cooked just right.

After the packets are prepared, the cooking time is only 8 minutes to 10 minutes in a hot oven. The secret is to make sure your oven is at temperature when adding the fish.

Serve the parcels directly at the table so you can get the first delicious whiff as they are opened.

For a quick side dish, toss 1½ cups cooked brown rice (from a microwaveable package) with ¼ cup snipped parsley, 2 teaspoons olive oil and salt and freshly ground black pepper, to taste.

Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email tribliving@tribweb.com.

Dilled Salmon Parcels

2 circles of aluminum foil or parchment paper about 12 inches in diameter

Olive oil cooking spray

2 (6 ounces each) salmon fillets (Flaky white fish such as mahi-mahi, grouper, sole or snapper may be used instead of salmon.)

1 cup frozen diced onion

1 cup frozen diced sweet green bell pepper

3 ounces portobello mushrooms, thinly sliced (about 1 cup)

2 tablespoons snipped fresh dill or 2 teaspoons dried dill

¼ cup dry white wine

Salt and freshly ground black pepper, to taste

Heat the oven to 450 degrees.

Coat the center of each foil circle with olive oil cooking spray.

Place a salmon fillet on one half of each circle. Spoon the onion, green peppers and mushrooms on top. Sprinkle a tablespoon of fresh dill over the vegetables.

Spoon 2 tablespoons of wine into each parcel. Season with salt and pepper.

Close the parcels, folding the empty half over the half that contains the fish and vegetables, and sealing the edges.

If using foil, bend the edges over and press together. If using parchment paper, fold the edges together and fold them around the semi-circle, overlapping the previous fold as you go.

Place the parcels on a baking tray and bake for 8 to 10 minutes. The fish is done when it is no longer translucent.

Place each parcel on a plate and open it at the table.

Makes 2 servings.

Nutrition information per serving: 365 calories, 15 grams fat (3 grams saturated), 78 milligrams cholesterol, 39 grams protein, 13 grams carbohydrates, 3 grams dietary fiber, 87 milligrams sodium

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