My husband loved this. If you’ve followed my blog very long you know I don’t like salmon. So I didn’t eat it. But husband said it was definitely a keeper.
- 1 small tomato, chopped
- 1 small sweet red pepper, chopped
- 2 green onions, thinly sliced
- 2/3 cup lime juice
- 2 tablespoons vegetable oil
- ½ teaspoon grated lime peel (1)
- ¼ to ½ teaspoon cayenne pepper (2)
- 1 salmon fillet (1-1/2 pounds)
In a large, resealable plastic bag, combine the first seven ingredients; mix well. Cut salmon into four pieces; place in the bag. Seal and turn to coat; refrigerate for 30 minutes. (3)
Drain and discard marinade from fish and vegetables. Place each piece of salmon and about 1/3 cup vegetable mixture on a piece of double-layered heavy-duty foil (about 18-inches square). Fold foil around the mixture and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until salmon flakes easily with a fork. (4) Yield: 4 servings
(1) I didn’t have any grated lime peel so I left it out.
(2) We don’t like things hot so I just put in a sprinkle of cayenne.
(3) Longer is okay.
(4) I wasn’t able to grill that day – I can’t remember why – so I put the foil packets on a cookie sheet and baked them at 400 degrees for about 15 minutes. Baking them worked fine although I’m sure they would have been even better on the grill. Next time I’ll try to grill them.
from Quick Cooking Magazine, March/April 2002