Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Seafood : Salmon with Rainbow Peppers

Makes 5 to 6 servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Salmon with Rainbow Peppers

Contributed by: Chris WebAdmin. of RecipesNow.com

Ingredients:

  • 1 Reynolds(r) Hot Bags(tm) foil bag, large size
  • 6 salmon fillets (4 to 6 oz. each)
  • 1 medium green bell pepper, cut in strips
  • 1 medium red bell pepper, cut in strips
  • 1 medium yellow bell pepper, cut in strips
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons dried thyme

Directions:

PREHEAT grill to medium-high or oven to 450 F.

OPEN foil bag. Lightly spray inside of foil bag with nonstick cooking spray. Arrange salmon fillets and peppers in foil bag in an even layer. Sprinkle with garlic salt and thyme.

TO CLOSE, seal the foil bag with a double fold. Place foil bag in a 1-inch deep pan.

TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.

GRILL 15 to 20 minutes in covered grill OR BAKE 35 to 40 minutes in supporting pan in oven.

USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

Serving Size: Makes 5 to 6 servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic