Grilled salmon is a simple yet mouth-watering entree to cook up on your grill this season. The aluminum foil method outlined below will keep the moisture of the salmon, creating a rich and tasty meal. Salmon is high in Omega 3 fatty acids, a healthy fat that fights depression, heart disease, and diabetes. This recipe is for four fillets but you will want to cook as many as your grill can hold.
Ingredients
4 salmon fillets, washed and patted dry
Finely minced garlic, 2 cloves per fillet
Juice of one lemon
Pinch of dill weed
Salt and pepper
Sheets of foil, one per fillet
Steps
Place each fillet on a sheet of foil, skin side down. (The foil sheets need to be large enough to wrap the fillet tightly.)
Sprinkle each fillet with garlic, lemon juice, dill weed, salt and pepper. Adjust the amount to suit your own taste.
Wrap each fillet into a tight packet to keep the moisture in.
Place on a preheated grill; close the lid. Cook the fish for 4-7 minutes per side depending on the thickness of the fillets. Having the fish in packets keeps it from burning too quickly.
Serve immediately with homemade tartar sauce.
Variations
Try this method with other solid fish like swordfish steaks or halibut.
Make some packets of veggies to grill. Just be certain to put them on a few minutes sooner than the fish.
Homemade tartar sauce
Homemade tartar sauce is flavorful and frugal. Spend your money on good-quality mayonnaise and enjoy this condiment treat.
Ingredients
2 cups mayonnaise
1 medium white onion, finely diced
2 large dill pickles, finely diced
Steps
Scoop the mayonnaise into a bowl large enough for mixing.
Add the minced onion and dill pickle, mixing thoroughly.
Allow this mixture to sit for a few minutes while the liquid in the onion and pickle thin down the mayonnaise. Stir again.
If the tartar sauce is too thick, thin it with a bit of dill pickle juice.
Leftover sauce keeps well in the refrigerator.
Variations
Add a few capers.
Add a bit of minced fresh tarragon.
