See Also: ninetieth(dictionary)
salmon(2)(dictionary)
salmon(1)(dictionary)
sea salmon(medicine)
salmon(medicine)
salmon(encyclopedia)
Salmon Air(tourism)
salmon(dictionary)
Salmon Dip(recipes)
Baked Salmon(recipes)

Salmon en Papillote (recipes) and ninetieth (iou)


Salmon en Papillote (recipes)


Salmon en Papillote

Yield: Makes 2 servings



Ingredients:



3/4cup water

1teaspoon extra-virgin olive oil

1/4teaspoon salt

1/8teaspoon black pepper

1/2cup uncooked couscous

Parchment paper

1small yellow squash, cut into julienned strips (1 cup)

1/2pound fresh salmon fillet, bones removed and cut into 2 pieces

1/2cup peeled and diced plum tomatoes

2teaspoons each chopped fresh dill and chopped fresh tarragon, divided or 1/4 teaspoon each dried dill weed and dried tarragon leaves, divided

2teaspoons each chopped fresh chives and chopped fresh parsley, divided

1egg, beaten

Dilled Wine Sauce (recipe follows)









Preparation:





1.Preheat oven to 350°F. To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid. Bring to a boil. Add couscous and mix well. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed.2.Cut parchment paper into two 12-inch squares. Fold in half diagonally and cut into half-heart shapes. Unfold hearts and spoon 1/2 cup couscous on one side of each heart. Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley. To seal packages, brush outer edges of hearts with beaten egg. Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers. Place packages on ungreased Baking sheet; bake 14 minutes. Meanwhile, prepare Dilled Wine Sauce.3.To serve, place each package on large plate and cut an "X" in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.









Nutritional Information:







Serving Size: includes 1/4 cup sauce







Sodium

387 mg







Protein

29 g







Fiber

11 g







Carbohydrate

54 g







Cholesterol

127 mg







Saturated Fat

3 g







Total Fat

14 g







Calories from Fat

26 %







Calories

497









Dietary Exchange:







Fat

1-1/2







Meat

3







Vegetable

2







Starch

3







Dilled Wine Sauce

Yield: Makes 1/2 cup



Ingredients:



1-1/2cups finely chopped onions

1/2cup chopped fresh dill or 1 tablespoon dried dill weed

1/4cup chopped fresh tarragon or 1-1/2 teaspoons dried tarragon leaves

1clove garlic, peeled and cut into quarters

1/2cup dry white Wine

2teaspoons extra-virgin olive oil









Preparation:





1.Combine all ingredients except oil in blender or Food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended.









Nutritional Information:







Serving Size: 1/4 cup







Sodium

8 mg







Protein

2 g







Fiber

2 g







Carbohydrate

12 g







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

32 %







Calories

130









Dietary Exchange:







Fat

2







Vegetable

2











ninetieth (iou)



ninetieth adjective & noun (ordinal numeral). OE.
[from NINETY + -TH2.]
A. adjective. Next in order after the eighty-ninth, that is number ninety in a series, (represented by 90th). OE.
b. noun.
The ninetieth person or thing of a category, series, etc., identified contextually. OE.
Each of ninety equal parts into which something is or may be divided, a fraction which when multiplied by ninety gives one. L20.
Comb.: Forming compound ordinal numerals with multiples of a hundred, as one-hundred-and-ninetieth (190th), two-thousand-and-ninetieth (2090th), etc., and (arch.) with numerals below ten, as three-and-ninetieth etc.