CREAMY MUSHROOM ALASKA SALMON
Prep Time: 5 Cook Time: 35
Servings: 4
Preheat oven to 400ºF. Blend soup, milk, onion, tarragon, and garlic powder in small bowl; set aside.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
Place about 1 cup of broccoli in the center of each piece of foil; top with salmon portion and about 1/2 cup of soup mixture. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Place packets on baking sheet and cook 30 to 35 minutes for frozen salmon OR 20 to 25 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Nutrients per serving: 325 calories, 13g total fat, 3g saturated fat, 35% calories from fat, 127mg cholesterol, 40g protein, 13g carbohydrate, 4g fiber, 656mg sodium, 135mg calcium and 1.3g omega-3 fatty acids.
1/2 cup skim milk
1 teaspoon dried chopped onion
1/4 teaspoon each tarragon and garlic powder
4 Alaska Salmon steaks or fillets (4 to 6 oz. each)
1 bag (1 lb.) frozen chopped broccoli
4 pieces of aluminum foil (12 x 14-inches each)