Summer Salmon

• 1  (16-ounce) salmon fillet
• 2 clove(s) garlic, crushed
• Black pepper
• 2  lemons, halved
• 5  fresh mushrooms, sliced
• 5  green onions, sliced

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Directions

1. Slice the salmon fillet into four wide strips.
2. Place the strips, skin side down, into a 12-inch Dutch oven.
3. Rub the fish with garlic and season with black pepper.
4. Squeeze the juice of the lemons over the salmon and sprinkle with mushrooms and onions.
5. Cover, place over the grill or campfire, and cook for 15-20 minutes.

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