| 1 | Rinse salmon, pat dry. |
| 2 | Cut 4 (18 x12 inch) pieces of heavy dutyaluminum foil. |
| 3 | Light coat dull side of each foil square with cooking spray. |
| 4 | Center a dill sprig & a sorrel leaf on lower half of foil. |
| 5 | Top with salmon. |
| 6 | Place another dill sprig & sorrel leaf on top of the fillet. |
| 7 | Sprinkle with 1 ?t. chopped shallots, ?t. lime juice & a pinch of pepper. |
| 8 | Repeat procedure with remaining fillets. |
| 9 | Fold upper half of foil over fillets, meeting bottom edges of foil. |
| 10 | Seal edges together making a ?in. fold. |
| 11 | Fold again. |
| 12 | Allow space for heat circulation & expansion. |
| 13 | Repeat to seal each side. |
| 14 | Place foil packets on a baking sheet then bake at 400 °F for 7 to 10 min. cut an "x" in top of each packet & fold foil back. |
| 15 | Spoon salmon & herbs onto warm plates. |
| 16 | Fat 4.4, chol. 40. |
