After Saturday's day of hiking and climbing, Sunday was most definitely a day of resting. There was a wonderfully cool breeze blowing, and I didn't get my lazy self out of bed till 10:30am. The pets must have known I needed the sleep too, as they didn't wake me early as is their usual way. There were no chores or laundry to do, as I'd done them earlier in the week, so watching movies, or catching up on television episodes was my goal for the day.
For dinner, I had salmon filets to cook up, but didn't want the typical teriyaki sauce marinade; something different was called for. I remembered I had purchased a couple of boxes of Reynold's "Hot Bags", aluminum foil cooking bags for the grill, so figured, "why not?!?"
Putting it all together was easy and so was cleanup; so my lazy day ended up being a perfectly lazy day.
Grilled Salmon with Vegetables
1 each large red and orange bell peppers, cut into ¼ “strips
2 each small zucchini and yellow squash, cut into ¼ “slices
1 cup sliced fresh mushrooms
¼ cup olive oil
¼ tsp each salt and ground black pepper
1 tsp each onion and garlic powder
4 salmon filets, ½ lb each
Heat grill to 275F. Open up a Reynold’s large aluminum foil “hot bag” and spray insides with nonstick cooking spray.
In a large bowl, mix together vegetables, oil and seasonings; spread evenly inside bag; leave 2” of empty space from opening. Place filets on top of vegetables, leaving space in between each filet; close opening with ½” folds until layered food is reached. Slide bag onto flat tray or board, then slide onto hot grill; close lid and let cook for 30 minutes.
Do not open lid of barbeque, and make sure temperature stays at 275F.
Remove bag from grill (it would have puffed up like a pillow) by sliding onto flat tray or board; let bag rest for 5 minutes before cutting an X in the top; be careful as hot steam will be escaping. Use a spatula to remove the filets; spoon vegetables and sauce over each filet.
Makes 4 servings.