Camp Salmon

Submitted by: Evy Gebhardt

4 salmon fillets
Sprinkle with 1 Tbsp lemon pepper
4 potatoes, cut into 1/2 inch slices
2 large onions, sliced
4 carrots, sliced either the long way or into thick chunks
3 zucchini, sliced same as carrots
2 sticks butter
1 tsp crushed thyme
1 Tbsp of lemon juice

Place each piece of salmon onto large pieces of aluminum foil that are double layered, season with lemon pepper. Top with potatoes, onions, carrots, zucchini and sprinkle thyme over all. Top with chunks of butter. Fold up foil to make a tight pouch, and bake for 45 min. to 1 hour. (until carrots are tender) You can either place the pouches on a grate, or if putting against hot coals, be sure you have two layers of foil wrapped tightly and sealed well.

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Tue, 03/20/2012 - 11:15

Halibut and Potatoes Au Gratin

Submitted by: M. Scott Moon - Soldotna

From: Lavonne Coffey in “Homer Halibut Cookbook: Favorite Recipes Compiled by Rescue 21, Homer, AK”. ©  2000

2... Read more

Tue, 03/20/2012 - 11:17

Halibut with Lime

Submitted by: M. Scott Moon - Soldotna

Adapted from Boston chef Rich Vellante, featured in Runner’s World, May 2005, p. 58.

2 pounds halibut tidbits... Read more

Tue, 03/20/2012 - 11:19

Camp Salmon

Submitted by: Evy Gebhardt

4 salmon fillets
Sprinkle with 1 Tbsp lemon pepper
4 potatoes, cut into 1/2 inch slices
2 large onions, sliced
4... Read more

Tue, 03/20/2012 - 11:24

Halibut with Black Beans

Submitted by: Evy Gebhardt

Preheat oven to 425 degrees
1 lb. halibut cut into serving-sized portions. Remove any skin and fat.
Sprinkle with lemon pepper.... Read more

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