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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Helen Vail marinates salmon and vegetables in a pleasant lime mixture, then tucks individual portions into foil packets. I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes, adds the Glenside, Pennsylvania cook. Ingredients:
1-1/3 cups lime juice |
1/4 cup canola oil |
1 teaspoon grated lime peel |
1/2 teaspoon cayenne pepper |
4 salmon fillets (6 ounces each) |
1 small tomato, chopped |
1 small sweet red pepper, chopped |
2 green onions, thinly sliced |
Directions:
1. In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.
2. Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
3. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape. Yield: 4 servings.
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