1\/4 C. 1% fat cottage cheese
\n1 T. horseradish prepared
\n1\/2 tsp. fresh parsley, minced
\n12 oz. salmon fillets fresh, 1\/2-inch thick
\n1 pinch lemon-pepper seasoning
\n2 C. zucchini, sliced 1\/4-inch thick
\n1 1\/2 C. carrot, cut into julienne pieces
\n4 slices French bread<\/p>\n
For the sauce, in a blender or small food processor, blend or process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl. Stir in the horseradish and parsley. Cover and chill in the refrigerator while preparing the salmon. Cut parchment paper into 4 squares, 12-by-12 inches each. Fold each square in half, then trim into large hearts. Open the paper hearts. Cut the salmon into 4 equal pieces. Place a piece on half of each paper heart. Sprinkle with the desired amount of lemon-pepper seasoning. Layer the zucchini and carrots on top of the salmon. For each packet, fold the paper over the fish and vegetables and align the edges. Make a small fold at the top edge, crease and repeat to make a double seal. Work your way around the edge, making a double seal. When you reach the pointed end, twist the parchment to hold the folds in place. Make sure the edges are tightly sealed. Place the packets on a large cookie sheet. Bake at 400 degrees about 20 minutes or until the paper is browned and puffed. Carefully cut a large “X” in the top of each packet and fold back the points. Check to see if the fish flakes easily when tested with a fork and the vegetables are crisp-tender. If not, close the packets and bake about 3 minutes more. To serve, transfer the packets to dinner plates. Open the packets and top each serving with the horseradish sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. 1% fat cottage cheese 1 T. horseradish prepared 1\/2 tsp. fresh parsley, minced 12 oz. salmon fillets fresh, 1\/2-inch thick 1 pinch lemon-pepper seasoning 2 C. zucchini, sliced 1\/4-inch thick 1 1\/2 C. carrot, cut into julienne pieces 4 slices French bread For the sauce, in a blender or small food processor, blend or process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl. Stir in the horseradish and parsley. Cover and chill in…<\/p>\n