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Prep Time: 25 minutes.
Servings: 4
1 pound small red potatoes, sliced 1/4 inch thick
1 small red onion, thinly sliced
1 jar 10 ounces, Italian Classics Sun-Dried tomatoes, reserve 3 tablespoons oil
1 pound Alaskan salmon fillets
Pepper to taste
1/2 package 1/3 ounce, Fresh Poultry Bouquet Herbs or 1 sprig each fresh marjoram, sage, and rosemary
1 tablespoon minced garlic
Salt to taste
Directions:
Preheat grill to High. Place potatoes in a microwave safe dish, cook on high 4 minutes or until tender. Take a 36 inch piece of foil and fold in half to create a double thickness. Place 2 tablespoons oil from sun dried tomatoes on foil, followed by layers of potatoes, onions and tomatoes. Salt and pepper salmon fillets, place on top of vegetables. Top with herbs; sprinkle with garlic and drizzle with remaining tablespoon oil from sun-dried tomatoes. Fold foil over and crimp 3 edges to form a packet. Place packet on grill and cook with cover down 10 to 15 minutes or until salmon is just pink in center. Serve.
Oven Option: Bake in foil packet or a covered baking dish in a 400 degrees farenheit oven for 10 to 15 minutes.
Calories 441
% Daily Value*
Total Fat 24g 37%
Sat. Fat 3g 15%
Cholesterol 62mg 21%
Sodium 180mg 8%
Carbohydrates 30g 10%
Diet. Fiber 5g 20%
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