John Myers
Ingredients for 4 servings:
- 4 salmon fillets, frozen
- 4 small carrots
- 1 large zucchini
- 8 sage leaves
- 2 tbsp soybean oil or olive oil
- Salt and pepper, colorful
- 8 thin lime slices or lemon slices
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
simple and quick – from the grill or from the oven
Thaw the salmon fillets slightly. Peel the carrots and cut into approximately 4-5 cm long sticks. Wash the zucchini and cut into approximately 4-5 cm long sticks. Wash the sage leaves and pat dry. Marinate everything together in oil seasoned with salt and pepper for a few minutes. Arrange a bed of the vegetables on four sheets of baking paper (I use 2-in-1 foil – aluminum foil on the outside, baking paper on the inside) and place one fish fillet on each. Brush the fish with the remaining oil and season with salt and pepper if desired. Place two thinly sliced lime slices on each fish. Seal the packages tightly and place them on the grill for 20 minutes, or place them in a preheated oven at 200 degrees Celsius for 20 minutes.
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