Ingredients:
1 small tomatoes, chopped
1 small sweet red peppers, chopped
2 green onions, thinly sliced
2/3 cup freshly squeezed lime juice
1/2 teaspoon lime zest
1/4-1/2 teaspoon cayenne pepper
2 tablespoons canola oil
1 (1 1/2 lb) salmon fillets
Directions:
Combine the first seven ingredients in a large resealable plastic bag; mix well.
Cut salmon into four pieces; place in bag.
Seal and turn to coat; refrigerate for 30 minutes, turning to coat several more times.
Drain and discard marinade from fish and vegetables.
Place each piece of salmon and about 1/3 cup of vegetables on a piece of double-layered heavy-duty foil (about 18 inches square).
Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 15 to 20 minutes, or until salmon flakes easily with a fork.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.