Wednesday, April 23, 2014

Grilled Lemon and Dill Salmon Foil Pack

Did you know salmon is a heart-healthy food!? According to Mayo Clinic, the omega-3 fatty acids in salmon and other fish "may decrease triglycerides, lower blood pressure, reduce blood clotting, decrease stroke and heart failure risk, reduce irregular heartbeats, and in children may improve learning ability." Research shows that eating at least one to two servings a week of fish that's rich in omega-3 fatty acids appears to reduce the risk of heart disease. Not only does salmon have heath benefits... it tastes delicious too! 


Amy and I have been eating salmon for as long as I can remember, we actually used to salmon fish in Washington every summer as kids! Our family would come home with coolers full of salmon fillets, so over the years we created many different ways to prepare our fresh-caught fish. Awhile back Amy posted a recipe for Easy Baked Salmon, which is a great way to cook salmon in the oven. 

Since summer (and outdoor BBQs) are right around the corner, I thought I would share my recipe for Grilled Lemon and Dill Salmon in Foil Pack. Using a foil pack on the grill is a tasty and easy way to cook your salmon, or any fish! This Grilled Lemon and Dill Salmon turns out super moist and flavorful. Not to mention, the prep and cleanup for this recipe is a breeze... just throw the foil away!

Grilled Lemon and Dill Salmon Foil Pack
adapted from www.bettycrocker.com
Makes 4 servings

Ingredients:

  • 1 ½ lb salmon fillets, cut into 4 serving pieces
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh dill, finely chopped
  • 1 medium lemon, cut into 1/8-inch slices (about 12)


Directions:
1.  Heat gas or charcoal grill. Cut 2 large sheets of heavy-duty foil. In center of each foil sheet, drizzle olive oil.


Place 2 of the salmon pieces on top of olive oil in the center of each sheet.


Sprinkle each piece of salmon with 1/8 teaspoon salt and 1/8 teaspoon pepper. Brush 1/2 tablespoon mayonnaise over top of each salmon piece (evenly). Sprinkle ¼ tablespoon chopped dill on each salmon piece. 


Then place about 3 lemon slices flat or overlapping on each piece.


2. Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.


3.  Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.


4.  To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.


Serve with a lemon wedge (optional).



I have to say, this is the perfect quick and easy, healthy weeknight meal! The best part (besides a delicious piece of fish) is there are not many dishes to do... ;) 

Also, you can use light mayonnaise for a lower-fat and lower-calorie version of this recipe. 

Enjoy,
Janel

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