make as many individual pouches as desired.
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Lightly butter the center of an 18 x18 inch piece of aluminum foil.
Lay the salmon on the buttered area and sprinkle with salt and pepper.
Arrange the tomato slices on the filet.
Pour on the Herb-Mustard Salad Dazzler®.
Fold the foil into a pouch so it seals in the liquid.
Bake on a cookie sheet in the center of a preheated 425 oven for approximately 10 to 12 minutes.
Carefully open the foil pouch (watch for steam) and remove fish to plate to serve, or trim away excess foil and serve as is.
Note: For additional servings, make your foil larger and lay filets
side by side, or repeat recipe to
make as many individual pouches as desired.
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