Instructions: Lightly season salmon. Tear off 4 x 18 inch pieces of foil. Wash mint & dry well. Keep 4 or 5 pieces of the mint for garnish and divide the rest into 4 piles. 6 inches from one end of a piece of foil place a mound of the mint, top with a salmon filet.

Wash and dry tomatoes cut in half lengthways and scoop out seeds. Cut into julienne strips and place on top of each filet, fold the foil in half over fish to make envelope and seal.

Bake for 18 minutes. Envelopes will puff up. Serve either in foil or not, garnish with slice of cooked bacon underneath and chopped mint on top. This is great with fresh potatoes and perhaps a salad.

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