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Title: Ginger Lemongrass-Scented Salmon En Papillote Categories: Tvfn Yield: 1 Servings 4 Six-ounce pieces of salmon -fillet 1 cn (Small) water chestnuts 1 Carrot, finely julienned 1/2 Red onion, finely sliced 1 tb Grated ginger 1 Piece chopped lemongrass 2 tb Soy sauce 1 tb Sesame oil 2 tb Chopped cilantro 1 tb Butter Salt and pepper, to taste Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" |