Grilled Salmon Packets with Gingered Slaw Recipe
This type of cooking, known as "en papillote," results in the easiest clean-up of all. Everything cooks in heavy duty aluminum foil packets on the grill. When you open the packets at the table, its instant aromatherapy. The gingered slaw is also delicious served as is, instead of cooked in the packet on the grill.
See Also
Salmon in Green Ginger Sauce
Salmon Steaks with Southeast Asian Relish
Orange Salmon Packets
2. Lay each sheet of foil on a flat surface and place ΒΌ cup of the rice in the middle. In a bowl, mix together the cabbage, carrots, green onion, oil, vinegar, ginger, sesame oil, and optional sesame seeds. Divide this mixture among the packets and place over the rice. Measure the thickness of the largest salmon fillet.
Place the salmon fillets on top of the Gingered Slaw. (The recipe can be prepared to this point, wrapped and refrigerated) for up to 1 day ahead of time, if you wish.) Wrap and seal the foil to form four packets.
3. Grill, seam side up, with the grill lid down, for 14 to 16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open. If you wish, you can transfer the contents to the plate and discard the foil or eat right from the foil packet.
See Also
Salmon in Green Ginger Sauce
Salmon Steaks with Southeast Asian Relish
Orange Salmon Packets
Ingredients
- 4 (5- to 6-ounce/140-170 grams) salmon fillets (or any fish fillet)
- 4 (18-x 18-inch) sheets heavy duty aluminum foil
- 2 cups/475 mL cooked rice, divided (cooked black pearl rice looks especially dramatic)
- Gingered Slaw:
- 2 cups/475 mL finely shredded cabbage
- 1 cup/240 mL shredded raw carrots
- 1 cup/240 mL chopped green onion, white and green parts
- 3 tablespoons/45 mL vegetable oil
- 3 tablespoons/45 mL seasoned rice wine vinegar
- 1 tablespoon 15 mL grated fresh ginger (we use a micro plane grater or zester)
- 1 teaspoon/5 mL toasted sesame oil
- 1 tablespoon/15 mL black sesame seeds, optional
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: Serves 4
Preparation
1. Prepare a hot fire in your grill. You'll want the temperature to be as close to 450 degrees as you can.2. Lay each sheet of foil on a flat surface and place ΒΌ cup of the rice in the middle. In a bowl, mix together the cabbage, carrots, green onion, oil, vinegar, ginger, sesame oil, and optional sesame seeds. Divide this mixture among the packets and place over the rice. Measure the thickness of the largest salmon fillet.
Place the salmon fillets on top of the Gingered Slaw. (The recipe can be prepared to this point, wrapped and refrigerated) for up to 1 day ahead of time, if you wish.) Wrap and seal the foil to form four packets.
3. Grill, seam side up, with the grill lid down, for 14 to 16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open. If you wish, you can transfer the contents to the plate and discard the foil or eat right from the foil packet.
Source...