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Ingredients
- 1 Tbsp. mayonnaise
- 2 slc red onions, 1/4 inch thick
- 1/4 x green bell pepper, cut into thin strips
- 1 x Roma tomato, sliced 1/2 inch slices
- 4 x button mushrooms, stem removed, cut in half to create circular pcs
- 1/4 tsp cracked peppercorns
- 1 lb salmon, filet
- 3 Tbsp. GUACAMOLE BUTTER (that see)
- 3 slc limes
Directions
- Start your gas grill and set the temperature to high, or possibly preheat your oven to 400 degrees.
- Spread the mayonnaise in the center of a piece of heavy-duty aluminum foil, cut to about 16 inches long. Place the onions on top of the mayonnaise and carefully pile each ingredient, in the order listed, on top of each other. Once you have finished stacking the ingredients up, fold the foil around the vegetables and fish, and seal so as not to let the juices flow out during the cooking process.
- Place the package on the highest rack of your covered gas grill or possibly on the lowest rack in your oven and cook for 20 min. Remove from heat and allow to steam in the foil for an additional 5 min before opening. Open foil and carefully remove salmon to a cutting board. Place half of the cooked veggies on each of 2 hot dinner plates. Cut the salmon filet in two, and place a piece on each plate as well. Serve with oven brown potatoes or possibly your favorite rice recipe.
- Cut the veggies up and eat them with the fish like a hot salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1274g | |
| Calories 1292 | |
| Calories from Fat 660 | 51% |
| Total Fat 73.5g | 92% |
| Saturated Fat 15.52g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 392mg | 16% |
| Potassium 2666mg | 76% |
| Total Carbs 63.51g | 17% |
| Dietary Fiber 11.0g | 37% |
| Sugars 32.89g | 22% |
| Protein 99.02g | 158% |
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