Yield: 4 servings
|8 smalls||Red-skinned potatoes, sliced|
|1 large||Carrot, sliced|
|4 ounces||Green beans, cut into 1 1/2-inch pieces|
|¼ cup||Olive oil|
|¼ cup||Soy sauce|
|2 larges||Leeks (white and pale green parts only), sliced|
|3||Green onions, sliced|
|2 tablespoons||Chopped fresh dill or|
|2 teaspoons||Dried dillweed|
|1 tablespoon||Chopped fresh basil OR|
|Nonstick vegetable oil spray|
|4||6-oz salmon fillets|
|4 tablespoons||Unsalted butter|
Preheat oven to 450'F. Fill large pot with water to depth of 1 inch.
Place steamer rack in pot and bring water to boil. Place potatoes and carrot slices on steamer rack. Cover pot and steam 5 minutes. Add green beans and steam 5 minutes longer. Transfer vegetables to large bowl. Add olive oil, soy sauce, leeks, green onions, dill and basil and toss well. Season to taste with pepper.
Place 4 large foil sheets on baking sheet. Spray foil with vegetable oil spray. Place 1 salmon fillet on each foil sheet. Season with pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 T butter. Wrap foil around salmon and vegetables and seal. Bake until fish is opaque, about 13 minutes. Transfer salmon and vegetables to plates, discarding foil.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>