5 oz boneless salmon filet
8 oz fresh grated Parmesan cheese
cup olive oil
2 cups fresh diced tomatoes
1 cup fresh diced cucumbers
cup fresh chopped basil
2 tbsp fresh chopped oregano
Fresh chopped green onion, 8 each
Salt & pepper to taste
Make sure salmon is thawed.
Remove bottom skin from salmon.
Brush top of fish with olive oil.
Sprinkle 1 oz of Parmesan cheese on top of each filet.
Press to cling to meat.
Cut 8 pieces of foil about 8 x 8 inch.
Mix the vegetable mixture together in a bowl.
Take the cut foil and divide the veggie mixture evenly among the 8 pieces of foil...
in the middle of each.
Place Parmesan crusted fish on top of the veggie mix.
Fold the foil from the same sides together. Then fold the other sides together,
forming a tent.
Place on medium high grill.
Bake for about 20 minutes until internal temp of the
fish is 140 degrees or fish is firm all the way through.
Remove from foil and serve over pasta or rice, keeping
veggie mix on bottom. Garnish with fresh basil.
You can also eat the fish in the great outdoors while
it's still in the foil.