Title: Cold Salmon Baked in Foil with Light Watercress Sauce
Categories: Appetizer Fish Shellfish Salmon
Yield: 6 Servings

4		6-Ounce
1/4	c	Fresh Parsley -- chopped
1/4	lb	Mushrooms -- wiped clean,
		Sliced
8	ts	Lemon Juice
		Salt And Fresh Ground Pepper
		To taste
1/2	c	Watercress Leaves -- firmly
		Packed
1/4	c	Parsley Leaves -- firmly
		Packed
1/4	c	Chives -- finely chopped
1	tb	Fresh Dill Sprigs
1	c	Plain Low-Fat Yogurt -- (or
		Non-fat)
2	tb	Mayonnaise --
		Reduced-calorie
1 1/2	tb	Lemon Juice
		Salt And Freshly Ground
		White Pepper -- to taste
		Lemon Wedges
		Watercress Leaves
		Salmon Steaks
		Sauce-----
		Garnish-----

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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