Debbie’s Mediterranean Grilled Salmon
Serves 2
This simple, healthy recipe is a staple in our home. It is easy enough for
a weekday meal and elegant enough for a dinner party. One of the
most common complaints I hear about grilled salmon is that it tends to
dry out. The secret to perfectly seasoned, moist grilled salmon is the
sealed aluminum foil packet. The marinade is poured over the salmon,
the edges are sealed, and all of the juices remain in the foil packet. This
marinade is versatile and can be converted to an Asian grilled salmon
with a few minor tweaks. Stay tuned next week for that recipe. Salud!
Ingredients:
2 thawed salmon filets – 220 grams each
1/8 cup extra virgin olive oil
2 Tbsp. soy sauce
1 tsp. finely minced garlic
2 Tbsp. grainy Dijon mustard
Directions:
1) Heat the grill to 400-450⁰F.
2) While the grill is heating, prepare the marinade. Add olive oil, soy
sauce, garlic, and mustard to a medium size mixing bowl. Whisk well
so the mustard emulsifies the marinade.
3) Create an aluminum foil pouch by tearing enough foil to allow it to
be folded in half making two layers of foil. Gently fold up the edges
slightly to create a well in the center. Place the salmon, skin side
down, in the center of the well and pour the marinade over the
filets. Crimp the foil edges together by folding over at least twice to
seal the packet.
4) Allow the salmon to marinade in the packet for no more than 10
minutes, then place the foil packet directly on the hot grill. Grill for
10 minutes on each side at 400-450⁰F. Carefully remove the packet
from the grill.
5) To plate, cut a slit to open the foil packet with a scissors and fold
back the edges. Use a thin fish spatula to remove the salmon being
careful to separate the skin from the filet. Serve immediately.
Serving suggestion:
I love to serve this juicy salmon on top of a bed of cheesy polenta.
Adding a sauce of home-made bruschetta provides a tart freshness that
balances out the rich salmon and polenta.