Salmon In Parchment

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Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Melissa Miller of Davis was looking for a Raley's recipe for fish cooked in parchment. Robyn Stahl of Placerville shared a recipe from the March 2005 issue of Raley's Something Extra magazine that we recently featured in the Mailbox. We heard from Amy Johnson, communications specialist for Raley's, with another recipe from the February 2005 issue of Something Extra.

• Ingredients:

Four 1-inch thick salmon fillets
2 tablespoons apple jelly
¼ teaspoon Tabasco sauce
16 thin pear slices
8 small tarragon sprigs
Sea salt and freshly ground pepper, to taste

• Instructions:

Preheat oven to 450 degrees. Place each fillet on a 12-inch square of parchment paper. Mix together the jelly and Tabasco, spread each fillet with ½ tablespoon jelly mixture. Top with pear, tarragon, salt and pepper. Bring two sides of parchment together and fold over twice to seal. Fold ends under to seal package. Place all packages on a baking sheet. Bake for 10 minutes or until fish reaches an internal temperature of 150 degrees.

• Per serving: 330 calories; 34 grams protein; 19 grams carbohydrates; 12 grams fat (3 saturated); 80 milligrams cholesterol; 80 milligrams sodium; 3 grams fiber; 14 grams sugar; 32 percent calories from fat.