Baked Salmon With Vegetables and Herbs

This works for any meat and vegetables on a fire or charcoal grill.

4 6-oz Salmon Fillets
8 small Potatoes, sliced
1 large Carrots, sliced
2 large Leeks, sliced
4 oz. Green Beans, cut into 1 1/2 inch pieces

1/4 cup Soy Sauce
1/4 cup Olive Oil
2 Tbsp fresh Dill or 2 tsp dried, chopped
Other chopped fresh herbs as desired
Salt and Pepper
Nonstick Cooking Spray
4 tsp Butter

Tear off foil sheets and spray one side with cooking oil. Slice carrots and potatoes and boil for a few minutes and cut green beans into bite sized pieces and boil them for a few minutes. Drain and place in a plastic container with a lid. Slice white and pale green parts of leeks and add to vegetable container. Add soy sauce, olive oil, salt, pepper and dill. Place one salmon fillet on each foil sheet and top with vegetables and a teaspoon of butter. Close the foil around these ingredients tightly to make a pouch. I usually roll two sides to the middle and then the ends. Place on coals or fire to cook for about 10 to 15 minutes. This can be made in a 450 degree oven cooking for 20 minutes as well.

For camping, you can carry the veggies in their container and assemble the pouches at the campsite if you prefer.

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