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| 1/4 Tasse | yogurt plain, nonfat |
| 1 Esslöffel | Thawed orange juice concentrate |
| 1 Teelöffel | lemon juice fresh |
| 1 Esslöffel | chives minced, fresh |
| 1 Esslöffel | parsley fresh, minced |
| 1 1/2 Teelöffel | orange rind grated |
| 1 | cloves garlic minced |
| 4 | Salmon fillets or, (4-ounce) 1-1pound fillet, skinned and cut crosswise into 4 pieces |
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Combine first 3 ingredients in a small bowl; stir well.
Combine chives and the next 3 ingredients in a small bowl; stir well. Cut 4 (13 x 13-inch) pieces of parchment paper or aluminum foil; trim each into a heart shape.
Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.
Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal. Place on a large baking sheet.
Bake at 425 degrees for 15 minutes or until the parchment is puffed and lightly browned. Yield: 4 servings.
Per serving: 214 Calories; 6g Fat (26% calories from fat); 35g Protein; 3g Carbohydrate; 89mg Cholesterol; 126mg Sodium
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