Steamed Salmon and Veggie Foil Packets

Steamed Salmon and Veggie Foil Packets (great for all phases)

Ingredients:

1 vegetable combination (see below)

8 tsp low sodium chicken broth

4 boneless, skinless salmon fillets (8 oz each), 1-1 1/4″ at thickest point

1. HEAT oven to 450°F.

2. PREPARE one of the vegetable combinations.

3. TEAR 4 sheets of foil, each 14″ long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2″ on the 3 outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and black pepper.

4. FOLD other halves of each sheet over fish. Fold over edges of long sides and flatten. Fold over twice more to seal. Repeat to seal other 2 edges of each foil packet.

5. PUT packets in 1 layer on baking sheet and bake 18 minutes.

6. CUT tops of packets with knife (careful–steam burns), and spoon fish and vegetables onto 4 plates.

Zucchini, Tomato, and Basil

 Stir together:

2 very thinly sliced medium zucchini

1 c halved grape tomatoes

3 Tbsp torn basil leaves

4 tsp olive oil

1 tsp drained capers

1/4 tsp salt

Spinach with Lemon

 Stir together:

8 c (firmly packed) chopped spinach

4 tsp olive oil

1/4 tsp salt

Top each fillet with 1 thin slice lemon.

To serve, sprinkle fillets with 1 Tbsp chopped parsley.

Sprouts and Mushrooms

 Stir together:1 pt trimmed, halved, and then sliced Brussels sprouts

1 pkg (3.5 oz) sliced shiitake mushrooms

1/4 c reduced-sodium soy sauce

1 Tbsp sesame oil

Omit the broth or water in the master recipe. Top each fillet with 3 thin slices peeled fresh ginger. When cooked, sprinkle with 1 tsp toasted sesame seeds (Phase 4 only), 2 chopped scallions, and 2 Tbsp chopped cilantro.