Categories: Fish/sea 
      Yield: 4 servings 
  
      4    (4 Oz.) Salmon Fillets              2 tb Chopped Shallots Divided 
      8    Sprigs Fresh Dill OR Basil          2 ts Lime Juice Divided 
      8    Fresh Sorrel Leaves               1/4 ts Pepper Divided 
  
  Rinse Salmon, Pat Dry.  Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum 
  Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A 
  Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place 
  Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2 
  t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat 
  Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets, 
  Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold. 
  Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal 
  Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees 
  For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon 
  Salmon & Herbs Onto Warm Plates.     Fat 4.4, Chol. 40.