WILD SALMON PARCELS WITH DILL-SHALLOT BUTTER

Wild Salmon Parcels with Dill-Shallot Butter image

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 12

Number Of Ingredients 10

1 cup butter, softened
1/4 cup finely chopped fresh dill weed
2 tablespoons grated lemon peel
1 teaspoon coarse (kosher or sea) salt
1/2 teaspoon freshly ground pepper
3 shallots, finely chopped
12 wild salmon fillets, 1 inch thick (8 oz each)
1 tablespoon coarse (kosher or sea) salt
1 tablespoon freshly ground pepper
24 thin slices lemon

Steps:

Heat oven to 375°F. In small bowl, beat all Dill-Shallot Butter ingredients with electric mixer on medium speed until blended; set aside.
Cut 12 (15x10-inch) pieces of cooking parchment paper. Fold each piece in half crosswise and crease, then open again. Place 1 salmon fillet near fold. Sprinkle each fillet with 1/4 teaspoon each salt and pepper; spread evenly with Dill-Shallot Butter. Top with lemon slices. Fold paper; seal edges well with narrow folds. Place packets on 2 large cookie sheets.
Place 1 pan on middle oven rack and another on lower oven rack. Bake 12 minutes. Switch pans; bake 11 minutes longer or until fish flakes easily with fork.

Nutrition Facts : Calories 344, Carbohydrate 1 g, Fat 1/2, Fiber 0 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 657 mg