10 ounce can condensed low fat cream of celery soup
1 lemon, juiced
1/4 bunch fresh dill
2 cups sliced mushrooms
2 cups mixture of thinly sliced fresh carrots, celery & peppers
6 fresh salmon fillets (5 oz each)
1/8 teaspoon coarsely ground black pepper
Preparation Instructions:
Mix soup with lemon juice. Set aside.
Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto celery of each of 6 (12") aluminum foil squares.
Top each with a salmon fillet and season with a generous dash of pepper. Top salmon with even amounts of dill and sauce. Seal foil tightly around edges to form pouches and place with seam up to cook.
Grill on barbecue at 500 degrees - about 15 minutes. Open foil pouches carefully to avoid steam. Makes 6 servings.
Per serving: 269 calories; 14 g fat; 71 mg cholesterol; 8 g carbohydrates; 2 g fibre; 332 mg sodium; 26 mg protein.