Preparation:
Rinse salmon, pat dry. Cut 4 (18 x12 inch) pieces of heavy duty aluminum foil. Light coat dull side of each foil square with cooking spray.
Center a dill sprig and a sorrel leaf on lower half of foil. Top with salmon. Place another dill sprig and sorrel leaf on top of the fillet. Sprinkle with 1 1/2 tsp chopped shallots, 1/2 tsp lime juice and a pinch of pepper. Repeat procedure with remaining fillets.
Fold upper half of foil over fillets, meeting bottom edges of foil. Seal edges together making a 1/2 in. Fold. Fold again. Allow space for heat circulation and expansion. Repeat to seal each side.
Place foil packets on a baking sheet then bake at 400F for 7 to 10 minutes cut an "x" in top of each packet and fold foil back.
Spoon salmon and herbs onto warm plates. |
