4 4-ounce fresh skinless salmon fillets.
4 cups thinly bias-sliced carrots
3 cups sliced fresh mushrooms
2 bunches sliced green onions
2 teaspoons finely shredded orange peel
1/2 teaspoon dried oregano
4 cloves garlic, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil
2 medium oranges, thinly sliced
Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Set aside. Preheat oven to 350ºF. In a medium size saucepan, cook carrots in boiling water for about 3 minutes. Drain, set aside. Tear of four 24 inch pieces of 18 inch heavy duty foil. Fold each in half to make an 18x12 inch rectangle.
2. In a large bowl combine carrots, mushrooms, green onions,orange peel, oregano,garlic,salt and pepper; toss gently,
3. Divide vegetable mixture among the 4 pieces of foil rectangles, placing vegetables in center of each piece. Place a fish fillet on top of each portion of vegetables. Drizzle 1 teaspoon of olive oil over each piece of salmon. Top with orange slices. For each packet, bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packs in a single layer on a large baking sheet.
4. Bake about 30 minutes or until carrots are tender and fish begins to flake when tested with a fork. Transfer the packages to 4 dinner plates. Open carefuly to allow steam to escape. Serves 4. Serve with brown rice pilaf.
Pairs Well With
Are you in a hurry and still want to prepare a healthy and tasty meal? Than the Salmon-Vegie bake is for you...of course you don't have to be in a hurry to enjoy this dish.