Baked Salmon with Summer Vegetables

This is now my favorite quick lunch for weekdays. I have used both salmon and Atlantic char so far in this recipe, and plan on trying other fish to see how they work out as well. The inspiration for this is that I'm trying to find some new recipes for foil-wrapped foods to cook at Pennsic this year, where almost all of our foods are made in the fire or on portable grills. I may be going there solo for the first week this year, and want to have some tasty things to eat. Equipment will be one large cooler, a propane grill, firewood, and a fire pit. If you have any favorite camping recipes, I would love to hear them!!


Ingredients:

2 tsp dried dill, to coat
1 tsp granulated garlic or garlic powder
1 tsp granulated onion or onion powder
1/4 tsp chipotle chili powder
1 yellow squash
1 zucchini
1/2 cup sliced mushrooms (marinate overnight in ginger, olive oil, and soy sauce if you can)
1 large fish fillet- salmon, char, or trout (skinless or skin-on)
1 3/4 cu cheddar, shredded
1 1/2 tsp mushroom bullion
dash of olive oil to coat
dash of mirin or cooking sherry
S & P to taste
Lemon juice, to taste
Heavy foil, or oiled baking dish with tight-fitting lid
Cherry tomatoes, baguette to plate at the end
Preheat oven to 400 degrees F, lay out a piece of foil to thoroughly wrap the fillet.


Lay the fillet upon the foil or baking dish, season with salt, dill, and pepper. Thinly slice the zucchini, squash, and mushrooms, layering them upon the fish.

Add seasonings to vegetables, sprinkle on the mushroom seasoning. Drizzle olive oil along the length of the fish, and a dash of mirin or sherry. Seal up the foil packet, or put the lid on the dish, and place into the oven.

If using foil, place on a baking sheet with edges- juices will leak out during cooking. Bake for 40 minutes, or until the fish flakes easily with a fork. Vegetables should still be slightly crunchy, but done. Turn off the heat on the oven, add cheese, return to the oven for 5-10 minutes to allow cheese to melt, remove and serve with a sprinkle of lemon juice. Fillets will slide easily off of skin with the aid of a butter knife. A flipper will be handy to transfer the sliced sections to plates. Serve with cherry tomatoes and some slices of baguette. Alternative toppings include olives, capers, minced garlic, and diced tomatoes with feta cheese and sliced lemons for a greek
flair. Let me know if you have any other favorite things to add to baked fish- I'd love to try some different versions of this!