**Salmon en Papillote with Dill-Yogurt Sauce** Use a dry white wine if you don't have vermouth on hand. Serve with a salad.

Ingredients

Yogurt sauce:

• 1/2 cup grated seeded peeled cucumber
• 3/4 cup plain low-fat yogurt
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon minced garlic
• 1/4 teaspoon pepper
• 1/8 teaspoon kosher salt

Remaining ingredients:

• 2 cups thinly sliced fennel bulb (about 1 medium)
• 1/2 cup thinly sliced leek (about 1 small)
• 2 teaspoons extravirgin olive oil
• 4 (6-ounce) salmon fillets, skinned
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup dry vermouth
• Chopped fresh dill (optional)

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Preparation

• To prepare yogurt sauce, place grated cucumber on several layers of paper towels;

  cover with additional paper towels.

• Let stand 5 minutes, pressing down occasionally.

• Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl.

• Stir in 1/4 teaspoon pepper and 1/8 teaspoon salt.

• Cover and refrigerate 1 hour.

• Preheat oven to 425°.

• Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large

  heart half on each piece, with the fold of the paper being the center of the heart.

  Cut out the heart, and open. Place about 1/2 cup fennel near fold of each piece of parchment.

• Top each serving with 2 tablespoons leek and 1/2 teaspoon oil.

• Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper.

• Place 1 fillet on each serving. Drizzle 1 tablespoon vermouth over each serving.

• Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds.

• Twist the end tip to secure tightly. Place packets on a baking sheet.

• Bake at 425° for 15 minutes.

• Remove from oven, and let stand 5 minutes.

• Place on plates; cut open. Garnish with chopped fresh dill, if desired.

• Serve immediately with yogurt sauce.

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You can see this recipe ---->>> Here

bon appetit