ENTREES

• 4 6-8oz. salmon fillets
• 2 lemons sliced thin
• 2 oranges sliced thin
• 4 cloves of thinly sliced garlic
• 2 tsp. fresh chopped tarragon
• 1 tsp. fresh chopped thyme
• 2oz. Carroll’s Mead per fillet

Preheat oven to 350 degrees F. Place each salmon fillet into a separate envelope, (pouch) made from tin foil. Salt and Pepper lightly to season. On top of each fillet place an even amount of lemons, oranges, garlic, thyme and tarragon. Pour approx. 2 oz. Carroll’s Mead into each pouch and seal the foil.

Bake for 14-17 minutes. Place foil pouch on plate, open carefully (steam will escape) and serve.