Salmon Filet Vera Cruz
Makes 2 servings

1 tablespoon mayonnaise
2 slices red onions, 1/4 inch thick
1/4 green bell pepper, cut into thin strips
1 Roma tomato, sliced 1/2 inch thick
4 button mushrooms, stem removed, cut in half to form circular pieces
1/4 teaspoon cracked peppercorns
1 pound salmon, filet
3 tablespoons Guacamole Butter (recipe follows)
3 slices limes

Start your gas grill and set the temperature to high, or preheat your oven to 400 degrees.

Spread the mayonnaise in the center of a piece of heavy-duty aluminum foil, cut to about 16 inches long. Place the onions on top of the mayonnaise and carefully pile each ingredient, in the order listed, on top of each other. Once you have finished stacking the ingredients up, fold the foil around the vegetables and fish, and seal so as not to let the juices flow out during the cooking process.

Place the package on the highest rack of your covered gas grill or on the lowest rack in your oven and cook for 20 minutes. Remove from heat and allow to steam in the foil for an additional 5 minutes before opening.

Open foil and carefully remove salmon to a cutting board. Place half of the cooked veggies on each of 2 warm dinner plates. Cut the salmon filet in two, and place a piece on each plate as well. Serve with oven brown potatoes or your favorite rice recipe. Cut the veggies up and eat them with the fish like a warm salsa.