Northwestern Baked Salmon with Artichoke Hearts

Ingredients:

1 6-oz jar of marinated artichoke hearts, drained and chopped
1/2 cup minced red onion
1/2 cup minced celery
4 4-oz. salmon filets, skin removed
Salt and freshly ground black pepper, to taste
2 Tbsp. reduced fat sour cream
1/2 Tbsp. Dijon mustard
1 1/2 Tbsp. dried parsley

Instructions:

Preheat oven to 400 degrees. In medium bowl, mix together artichoke hearts, red onion and celery. Set aside. Place salmon filets on 4 individual sheets of aluminum foil. Sprinkle each filet with salt and pepper.

In small bowl, mix sour cream with mustard. Spread equal amounts on top of each filet. Top with equal amounts of artichoke, onion and celery mix. Sprinkle each filet with equal amounts of parsley. Fold edges and crimp to seal. Place fish packets on cookie sheet. Bake for 12-15 minutes, or until cooked through.

Nutritional Information:

Makes 4 servings. Per serving: 268 calories, 16g. fat (3g. saturated fat), 7g. carbohydrate, 24g. protein, 2g. dietary fiber, 289 mg. sodium.

Source: American Institute for Cancer Research
(www.aicr.org)

Posted: September 20, 2006