Patient-Powered Recipes | Salmon in Foil

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Salmon in Foil

(2) 6-ounce skinless salmon fillets

Bell peppers, thinly sliced

Red onion, thinly sliced

Scallions, cut into 1-inch pieces

1 can of chickpeas, drained and rinsed

Baby bella mushrooms or your favorite, thinly sliced

Splash of your favorite white wine 

1/2 stick softened butter 

2 teaspoons of grated ginger 

1/2 teaspoon of toasted sesame oil

Olive oil

Salt and pepper to taste

Instructions

Preheat the oven to 450 degrees F. Wash and set aside skinless salmon fillets. Cut vegetables (1 cup of each for each fillet). Assemble packets. Lay out two large sheets of heavy-duty foil. Mound 1 cup vegetables in the center of each, season with salt and pepper. Put the fish on top of the vegetables, season with salt and pepper. Drizzle with olive oil. Add a splash of white wine or water. Bring the foil sides together to seal, leaving room for steam. Put the foil packets on a baking sheet. Bake until the fish is just cooked through, 12 to 15 minutes. While the packets are cooking, make your topping.

Make topping - Ginger-Scallion Butter.?Stir together 1/2 stick softened butter, 3 sliced scallions, 2 teaspoons grated ginger, 1/2 teaspoon toasted ?sesame oil and dash of salt.

When fish packets are removed from oven let the cooked fish packets set 5 minutes, then carefully open and add your topping. ?

Serve with rice or your favorite grain—you can add that to the foil packet and coat with dressing juice! ?