Foil Baked Salmon with Leeks and Bell Peppers

"The first and most important thing I learned about cooking fish, is that you should only buy the freshest fish you can, and then cook it the day you buy it. The second most important thing I learnedis that salmon can smell up the house if you cook it on the stove-top, so unless you can easily air out your kitchen, it’s best to poach it, or bake it in the oven. Actually, I learned both tips from my father, who, in spite of being raised in land-locked Minnesota, loves all forms of seafood, and hasa keen eye for freshness and high standards when it comes to fish. Here is a kitchen aroma friendly way to prepare salmon fillets. It’s also incredibly easy and delicious! In this recipe we prepare julienned bell peppers and thinly sliced leeks, gently cooked in butter and olive oil. Then we create a bed of the cooked peppers and leeks on a large piece of aluminum foil, top it with a salmon fillet, and wrap up the salmon in the foil. Bake it for 10-12 minutes and it’s done!The salmon cooks in its own juices while the foil makes sure none of the flavor escapes. Tarragon is especially good with salmon prepared this way, but if you don’t have any you can easily use thyme...."