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Blurp · 06-12-2011, 02:38 PM

* Baked Salmon/Asparagus pouch

Take approx 7oz raw serving remove pin bones, and add S&P to taste

Then add the following in layers:

1/2 TBLS butter in 2 pats on fish
4-6 Whole(*NON PAREIL capers) optional, but adds flavor with the dill
3 sprigs of fresh dill
3 - 5" pieces of fresh asparagus spears.

place on foil sheet and fold ends to make a foil pouch...poke pea size hole in pouch to let steam escape and place on low profile baking sheet....bake 30mins at 375 degrees.

I'm doing Atkins, so for the low carb eaters per serving... We drink the juices if any to get the fat from the butter.

Using Salmon or Steelhead *per serving
1.6 carbs, .8 Fiber = .8 Net carbs.

Add a salad for a great lunch or dinner menu.

06-12-2011, 02:38 PM	#4 (permalink)
Blurp FitDay Member Join Date: May 2011 Posts: 1	Salmon pouches * Baked Salmon/Asparagus pouch Take approx 7oz raw serving remove pin bones, and add S&P to taste Then add the following in layers: 1/2 TBLS butter in 2 pats on fish 4-6 Whole(NON PAREIL capers) optional, but adds flavor with the dill 3 sprigs of fresh dill 3 - 5" pieces of fresh asparagus spears. place on foil sheet and fold ends to make a foil pouch...poke pea size hole in pouch to let steam escape and place on low profile baking sheet....bake 30mins at 375 degrees. I'm doing Atkins, so for the low carb eaters per serving... We drink the juices if any to get the fat from the butter. Using Salmon or Steelhead per serving 1.6 carbs, .8 Fiber = .8 Net carbs. Add a salad for a great lunch or dinner menu.