Lemon-Herb Salmon Foil Packs
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tablespoons butter, melted
tablespoon chopped fresh dill weed
teaspoon ground black pepper
skinless salmon fillets (4 oz each)
Heat gas or charcoal grill. Cut 4 (18x8-inch) sheets of heavy-duty foil. Spray with cooking spray.
In large bowl, mix melted butter, dill weed, salt and pepper. Add salmon, and turn to coat; place 1 fillet on center of each sheet of foil. Cut a lemon slice in half, and place on top of each fillet.
Bring up 2 sides of foil 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.
Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 3 to 5 minutes longer or until salmon flakes easily with fork. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil.
To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until salmon flakes easily with a fork.
- Play around with different herbs. For example, instead of dill, use 1 teaspoon chopped fresh thyme leaves.
- Any type of salmon will do, but milder Atlantic salmon is a perfect match for the delicate lemon and herb flavors in this recipe.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.