Recipe by Eric Gibson
"With an assortment of fresh vegetables, this spicy salmon makes it seem as if you just dined in a five star restaurant. Serve over rice. Delicious!"
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2 (4 ounce) fillets
yellow squash, chopped
roma (plum) tomato, thinly sliced
Creole-style hot pepper marinade
I LOVE every single ingredient of this recipe, but I still think that it needed some help as it was very "plain" (but then again I enjoy plain steamed veges). I am fortunate to have a Pop that goes salmon fishing for me (well he likes to fish, and sorta likes salmon & I'm not the best candidate for fishing and love salmon), so needless to say, I always have some. Well I think that the baking dish could be exempted (the foil is just the same), as it took longer to bake, and well I think it would be better on the grill & with some spicing up. I flaked the fish & mixed it with the veges for a nice pre-Superbowl lunch tomorrow. Thanks Eric!
I made this for my husband last week and he absolutely loved it!! I added extra hot sauce, a little olive oil and som "Spike" vegetable seasoning. This will definitely go in the rotation and I may try it with a different kind of fish.
This was ok. Not something I would make again though.
I made lots of changes to this recipe and I turned out great! I am adding it to my rotation! I didn't use the tomatoes, carrots, hot pepper or lemon slices. And I forgot the mushroom. but I added lots of green bell pepper and onion. I also created a completely different marinade: soy sauce, brown sugar, water, olive oil. Mix till sugar is disolved then pour into foil packets. Delish!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 102
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