This recipe is part of "The SparkPeople Cookbook." Order your copy today! Cooking fish or chicken in parchment-paper packets is a technique known as en papillote.

Submitted by CHEF_MEG

Wonderful marinade for salmon. Also great for chicken.
After marinating the salmon, put marinade in saucepan and cook on med high for 15 to 20 minutes to reduce. Serve as a sauce for the fish.

I use leftover salmon and cooked marinade with cold cooked pasta for a salad another day. Wonderful!

Submitted by SISSYFEB48

Light and tasty, low fat and very filling.

Submitted by BLAZEHEROKITY

we usually can our own salmon here in alaska but you can use store bought canned i am sure its just as good. We love salmon patties usually eat this with brown rice and green been salad.

Submitted by VEDRA_T

The title says it all folks, you might think this to be an odd combo but I assure you this is mouth watering delicious!!! I prefer to BBQ my salmon but you can cook it anyway you like.

Submitted by JANNERS1980

Maryland Crab Cakes

Submitted by FATTYA55

Submitted by POWRMOM

A Tasty BBQ Treat, you COULD cut out the baccon (or sub in turkeybaccon) but at just 287.3 calories per serving (2 scallops), why would you want to?

Essence recipe available at http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2/index.html

Submitted by AVELANCH

Delicious and quick, this recipe is a great way to get more fish into your healthy meal plan!

Submitted by RACHIELOO

This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.

Submitted by FOODIEWIFE