Salmon Papillote with Orange Sauce
(Makes 4, 4 oz. servings)
1 pound skinless center-cut salmon fillet, cut into 4 pieces
1/4 cup orange juice
2 tablespoons low-sodium chicken broth
2 packets Sweet One
1 medium onion, sliced
4 slices lemon
Preheat oven to 400F. Tear off a piece of heavy-duty aluminum foil 3 inches longer than fish. Place fish on foil and turn up just slightly on all sides so that juices added will not run off foil.
In glass measuring cup, combine orange juice, chicken broth and Sweet One. Pour over fish. Top with onion and lemon slices. Bring sides of foil over fish and double fold to close. Then double fold or crimp ends. Place packet on cookie sheet. Bake 10 minutes. Serve hot or cold with juices that collect in the foil.
Per serving (4 oz.): 183 calories, 23 g protein, 5 g carbohydrate, 7 g fat, 1 g saturated fat, 62 mg cholesterol, 52 mg sodium.
Diabetic exchanges: 2 meat, 1 vegetable
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