Ingredients

• 4 heart-shaped pieces parchment paper
• Nonstick spray
• 4 (6-ounce) fillets fresh salmon
• Salt and pepper
• 1/4 cup 1 1/2-inch long julienne strips zucchini
• 1/4 cup 1 1/2-inch long julienne strips yellow squash
• 1/4 cup 1 1/2-inch long julienne strips leeks
• 1/2 cup 1 1/2-inch long julienne strips mushrooms
• 1/3 cup low-sodium soy sauce
• 1/2 cup black beans, cooked
• Herb butter, recipe follows
• 1 cup good white wine, or fresh lemon juice, or apple juice
• 3 tablespoons grated fresh gingerroot

Directions

Herb Butter:

1 teaspoon salt

1 teaspoon white pepper

4 ounces unsalted butter, softened

1 teaspoon minced garlic

1 teaspoon minced scallions

1 tablespoon chopped fresh cilantro leaves

In a glass bowl, combine all ingredients for the butter. Mix well. Place butter on a piece of plastic wrap and roll the plastic to form into a 1/2-inch thick cylinder. Refrigerate the butter to set up, about 15 to 20 minutes.