8 ounces wild salmon fillets or steaks, divided into 4 pieces (see note)
freshly ground pepper
1 teaspoon freshly grated ginger root
1 lemon, juiced
3 ripe tomatoes, chopped
2 medium zucchini, chopped
2 cups sliced mushrooms
2 medium red onion, thinly sliced
2 cloves garlic, minced or pressed
4 cups coarsely chopped mustard greens or Swiss Chard
4 sheets aluminum foil, 12 X 24 inches
small amount of olive oil or olive oil cooking spray
