Instructions: Seafood Alternatives: mahi-mahi, swordfish, catfish, mackerel Preheat the oven to 500 degrees. Cut the salmon into 4 portions and set aside. For the sauce, stir together the melted butter, chutney, ginger, garlic, vinegar and red pepper flakes.

Cut 4 sheets of foil, each 12 inches square. Place 1/2 cup of the leeks in the center of each piece of foil. Season both sides of salmon with salt and pepper. Place the salmon on the leeks and spoon 3 tablespoons of the sauce over each portion. Top each with the bell pepper, zicchini, and snow peas. Season with salt and pepper.

For each serving, lift two corners of the foil above the salmon to form a triangular packet. Double-fold the two edges tightly so no steam escapes, leaving as much air space around the salmon as possible. Preheat a baking sheet in the oven for 2 minutes, or until very hot. Set the foil packets on the baking sheet and bake for 12 minutes.

Remove the sheet from oven and let the packets stand on it without opening for 5 minutes. Place each packet on a dinner plate and let everyone carefully open their own.

This recipe yields 4 servings.

Comments: Foil-packet baking means no cleanup and succulent flavor. The spicy-sweet sauce, piquant with fresh ginger and chutney, pairs well with salmon, snow peas, zucchini and red bell peppers. Serve this pretty medley with small boiled potatoes and a spinach salad tossed with a sesame-orange dressing.

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