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Salmon
and Vegetable Packages
8 ounces salad potatoes, sliced
salt and pepper
2 tomatoes, peeled, seeded and roughly chopped
1 small bunch chives
5 tablespoons olive oil
4 salmon steaks
Preheat the oven to 375°F. Boil the potatoes
in a pan of salted water until just tender. Drain
and rinse under cold water. Transfer to a bowl and
stir in the tomatoes, chives, and 3 tablespoons of
the oil. Season to taste.
Brush four 12-inch squares of wax paper or parchment
paper with the remaining oil. Spoon one-quarter of
the potato mixture onto each and place a salmon steals
on top. Wrap, following the directions above. Bake
for 15 minutes or until a knife will slide easily
next to the bones. To serve, unwrap and put on individual
plates.
SERVES 4
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