| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 7 |
oz |
Salmon filet |
| 1/4 |
c |
Vegetable mixture; (your favorite) |
| 1/4 |
ts |
Chef's salt |
| 1 |
ds |
Tabasco |
| 1 |
sl |
Lemon |
| 1 |
pn |
Chopped parsley |
| 1 |
ts |
Salad oil |
INSTRUCTIONS
Bake salmon 10 minutes at 350 degrees and cool. Dice vegetables (we used
tomato, zucchini, red pepper, mushrooms, pearl onions). Cut a heart shape
from the parchment paper and brush it with oil. Place salmon in center of
heart and top with vegetables, Chef's salt, tabasco, lemon, parsley. Seal
bag by folding it into a half heart. Bake at 350 degrees for 15 minutes
untill the bag is puffed up. Open and serve.
Yield: 1 serving
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