Our first recipe is so good that you’ll want to make it often, just changing the ingredients. We used salmon because we love the richness of this fish, but feel free to substitute your favorite fish or shellfish. The good thing about this recipe is that after you have cooked the potatoes, you have little to do but close the packets and bake. The result is just plain great. Make some of our biscotti and serve with sugar-free sorbet for dessert.
1 pound small red potatoes, cooked and sliced thin
1 pound asparagus, tough ends discarded, cut into 1 inch pieces
4 5-ounce filets of salmon
zest of one lemon, sliced into thin strips
juice of one lemon
3 scallions, white and 2 inches of green, finely chopped
1/2 teaspoon kosher salt and freshly ground pepper
4 1-teaspoon slices salt free margarine cut into small pieces
Preheat oven to 450° F. Cut 4 pieces of parchment paper that are 16 X 24 inches. Fold each piece in half lengthwise. Using a pencil, draw the shape of half of a heart on each folded sheet, making the heart about 12 inches across at its widest part. Cut the hearts out. Open each heart and place in a single layer on a work surface.
Divide the sliced potatoes onto the right half of each heart. Top with the equal amounts of asparagus and fish. Distribute the remaining ingredients between the hearts.
Fold the left side of the heart halves over the filling, joining the edges. Starting at one end, fold and crease the edges together securely so no juices will escape.
Place on a single layer on a large baking sheet. Bake until the packets are puffed, about 13 to 15 minutes.
To serve, place each parchment packet on a large dinner plate. Carefully slit the parchment or cut with a scissors. Serve immediately.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.