Food blogs and the upcoming movie Julie & Julia have inspired me to photographer and share a few cook book recipes I have made that were a success.
SALMON SIZZLER WITH LATE-SUMMER VEGETABLES from Healthy Cooking for Two (or just you), page 193. I, of course, altered the recipe since I didn't have all the specific ingredients suggested.
What you need:
Tomato (I used canned tomatoes, since I only had fresh cherry tomatoes at home.)
Fresh Basil (I used Basil from my spice rack.)
Olive or Canola Oil
Yellow Squash or zucchini, thinly sliced (Slice according to your desired
crunchiness. The thicker the slice the more crunchy
the vegetable will be when taken out of the oven)
Green Onions (I used purple, because purple is what I had in my fridge.)
Salt and Pepper
-Preheat oven to 450 degrees
-Brush Salmon with oil and arrange each fillet on a square piece of foil.
-Top with tomatoes, squash or zucchini, and onions.
-Sprinkle with Basil (or place the leaves), salt and pepper.
-Fold foil diagonally forming a tight seal by crimping the edges.
-Place heavy cast iron skillet (I used a deep dish cooking stone) in the oven to heat for 5 minutes.
-Then lay the foil packets on the skillet/stone andn bake for 10 to 15 minutes, or until salmon is opaque at the thickest part.