Published on June 13, 2018
Disclaimer: The following programs are recipes submitted by patients and care partners. This program is not a substitute for medical advice. Please remember the opinions expressed are not necessarily the views of our sponsors, contributors, partners or Patient Power.
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
Salt and pepper to taste
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! ?