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African Salmon Baked in Foil Packets

1 jar Yassa simmer sauce
1 medium yellow onion sliced
2 tomatoes sliced
4 (6 oz each) Salmon fillets (can substitute with red snapper)
1-2 habanero peppers finely chopped
½ tsp salt or 1 small bouillon cube crushed
2 tbsp fresh lime juice


  1. Preheat the oven to 400°.

  2. Arrange four 12×12-inch pieces of heavy-duty foil on work surface.

  3. Divide the onion slices evenly into four; place each in a layer in center of foil.

  4. Repeat the same process with the tomatoes reserving 4 of the slices.

  5. Place a salmon fillet, skin side down on top of the tomatoes. Top each of the salmon fillets with a slice of the remaining tomatoes. Sprinkle with equal amounts of the habanero peppers and bouillon cube or salt.

  6. Wrap the ends of the foil to form a spiral shape.

  7. Spoon equal amounts of Yassa sauce and lime juice over the tomato and salmon.

  8. Fold the sides of the foil over the fish, tomato and onion mixture, covering completely; seal the packets closed. Place the foil packet on a large and heavy baking sheet.

  9. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.

  10. Bake until the salmon is just cooked through, about 20-25 minutes (you may also cook it outside on the grill).

  11. Using a large metal spatula, transfer the foil packets to plates. Serve with Jasmine rice and steamed broccoli.