The salmon steak, basil and peppers before cooking.

Listed in the packet cooking recipe book as “Salmon with Rainbow Peppers” I added a few more items.

Recipe

• 12”x18” inches of aluminum foil
• Salmon fillet (4-6 ounces)
• Medium pepper (red, yellow, or green) cut into strips
• 1 Tablespoon of butter cut into pieces
• Dried basil

1. Preheat oven to 450 degrees.
2. Center salmon on the sheet
3. Arrange pepper around salmon.
4. Top with butter and sprinkle basil.
5. Cook for 18-20 minutes.

Portions and variation

I had two salmon steaks in the freezer, so I thawed one of them and sealed up the other one.  In one of my trips to Safeway, I picked up a vacuum sealing freezer bag that looks like a ziplock bag with a spot to put a special vacuum on.  Anyways…  thawed one salmon steak.  Pulled up the peppers from yesterday – the yellow and red ones.  I didn’t have any green peppers cut up but a whole of the other – use what you’ve got.  I also grabbed a carrot that I had in the refrigerator and cut that up and tossed two pearl onions in (gota use ‘em).

Prep Time

The recipe book quotes 10 minutes prep time which is about right… again.  The longest time was thawing the fish.  I knew I’d have to do it, so I started thawing it in warm water as soon as I got home.

Cleanup

There is some cleanup of the cutting area – the onions (the peppers were already cut).  Aside from that, everything was in the foil packet.  Cleanup was trivial… again.

Thoughts

It was all orange…. or yellow.  The presentation for being in a tinfoil packet is quite nice.  Especially once you take it out of the foil and put it on a plate.  The carrots, the salmon, the red and yellow peppers – all of the same hue.

Knowing from previous experience that while this is good, it isn’t quite enough food.  I cooked up some rice a roni long grain rice.  This complimented the salmon very nicely.  Cleanup there is a bit more work (the rice stuck on the pot).

I’m thinking that barbecue sirloin tomorrow night, and maybe take another crack at some potatoes with it too.  That recipe is a 15 to 18 at 450, while the BBQ sirloin is a 20 to 25 minutes.  Assuming I go for the 25 and 18 (I like it more throughly cooked), that means BBQ in, wait 7, potatoes in, wait 18.  Just thinking it out now.