keg64
03-02-2004, 10:12 AM
Deanna posted some "cooking with foil" recipes that she found on the Reynolds site
(original thread) (http://community.cookinglight.com/showthread.php?threadid=52507&highlight=%2Afoil%2A) and I tried the Savory Salmon Provencal. It was very good & easy. Will definitely repeat!
Savory Salmon Provencal
1 ReynoldsŪ Hot BagsŪ Foil Bag, large size (I just made my own & used a large oblong dish)
1 red onion, sliced
6 salmon fillets (4 to 6 oz. each) (I used 1 lb)
2 cloves garlic, minced (probably more:D)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons Herbes de Provence or dried salad herbs, divided (I used Herbes de Provence)
2 cups plum tomatoes, cut into 1-inch chunks (used canned Fire roasted)
1 jar (6 oz.) marinated artichoke hearts (I did not use marinated)
1/3 cup pitted kalamata olives, halved
PREHEAT grill to medium-high OR oven to 450°F. PLACE bag in a 1-inch deep pan.
PLACE onion slices in bottom of bag. Arrange salmon fillets skin-side-down on top of onion; sprinkle with garlic, salt, pepper and 3/4 teaspoon Herbes de Provence. Layer tomatoes, artichoke hearts and olives over salmon. Sprinkle with remaining Herbes de Provence.
TO SEAL, double fold open end of bag.
TO COOK, slide bag onto grill OR leave in pan and place in oven. GRILL 14 to 16 minutes in covered grill OR BAKE 25 to 30 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.
Number of Servings: 6
Nutrition Information:
calories 269
grams fat 10
% calories from fat 34
milligrams cholesterol 88
milligrams sodium 553
grams carbohydrates 9
grams fiber 2
grams protein 35
(original thread) (http://community.cookinglight.com/showthread.php?threadid=52507&highlight=%2Afoil%2A) and I tried the Savory Salmon Provencal. It was very good & easy. Will definitely repeat!
Savory Salmon Provencal
1 ReynoldsŪ Hot BagsŪ Foil Bag, large size (I just made my own & used a large oblong dish)
1 red onion, sliced
6 salmon fillets (4 to 6 oz. each) (I used 1 lb)
2 cloves garlic, minced (probably more:D)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons Herbes de Provence or dried salad herbs, divided (I used Herbes de Provence)
2 cups plum tomatoes, cut into 1-inch chunks (used canned Fire roasted)
1 jar (6 oz.) marinated artichoke hearts (I did not use marinated)
1/3 cup pitted kalamata olives, halved
PREHEAT grill to medium-high OR oven to 450°F. PLACE bag in a 1-inch deep pan.
PLACE onion slices in bottom of bag. Arrange salmon fillets skin-side-down on top of onion; sprinkle with garlic, salt, pepper and 3/4 teaspoon Herbes de Provence. Layer tomatoes, artichoke hearts and olives over salmon. Sprinkle with remaining Herbes de Provence.
TO SEAL, double fold open end of bag.
TO COOK, slide bag onto grill OR leave in pan and place in oven. GRILL 14 to 16 minutes in covered grill OR BAKE 25 to 30 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.
Number of Servings: 6
Nutrition Information:
calories 269
grams fat 10
% calories from fat 34
milligrams cholesterol 88
milligrams sodium 553
grams carbohydrates 9
grams fiber 2
grams protein 35