Pella Chronicle


January 14, 2013

Salmon and Root Vegetable Packets

Pella — 2 medium red potatoes

1 medium turnip

1 medium red beet

4 (6-ounce) salmon fillets

4 tablespoons butter

1 lemon, sliced

8 sprigs fresh dill

1/2 teaspoon salt

freshly ground black pepper

1. Preheat oven to 400F. Cut 4 (18 X 8-inch) pieces of aluminum foil.

2. Cut potatoes, turnip, and beet into slivers, using a vegetable peeler, or shred using a food processor. Pile vegetables onto pieces of foil. Place a salmon fillet on each piece. Top with 1 tablespoon of butter, a few slices of lemon and 2 sprigs of dill. Sprinkle with salt and pepper.

3. Bring up ends of foil and fold to tightly seal packets. Place packets in shallow baking pan.

4. Bake 30 minutes, or until salmon is thoroughly cooked. Remove from oven and let stand 5 minutes before opening foil. (Be careful as steam will escape.)

Serves 4.

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