6 salmon fillets (4-6 oz. each)
3 med. bell peppers (green, red and yellow), cut in strips
1-1/2 tsp. garlic salt
1-1/2 tsp. dried thyme
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| SALMON WITH RAINBOW PEPPERS | ||
| 1 Reynold's Hot Bags Foil Bag, large size 6 salmon fillets (4-6 oz. each) 3 med. bell peppers (green, red and yellow), cut in strips 1-1/2 tsp. garlic salt 1-1/2 tsp. dried thyme |
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| Preheat grill to medium-high or oven to 450. Place bag in a 1-in. deep pan. Spray inside of bag with nonstick spray. Arrange salmon and peppers in bag in an even layer; sprinkle with spices. To seal, double fold open end of bag. Leave bag in pan when transporting to and from grill to oven. To cook, slide bag onto grill or leave in pan and place in oven. Grill 15-20 minutes in covered grill or bake 35-40 minutes in oven. Use oven mitts and a knife to cut bag open. Fold back top for steam to escape. | ||