Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Beachfront Salmon




Source of Recipe


Bistro on the Boulevard, St. Joseph, MI


List of Ingredients




2 ½ pound fillet of salmon, pin bones removed and skinned
2 tablespoons extra-virgin olive oil
1 tomato, sliced in 1/2 inch slices
½ lemon, thinly sliced
4 scallions
2 tablespoons kosher salt
freshly ground black pepper
2 12x18 inch sheets of heavy duty aluminum foil




Recipe



1. Preheat grill to medium-high heat, approximately 375ºF.
2. Stack the two pieces of foil to create a double layer. Spread 1 tablespoon of the olive oil in the middle of the foil and place the salmon fillet on the oiled section. Season with salt and pepper.
3. Top with the salmon with the tomato, lemon, and scallions and drizzle with remaining olive oil.
4. Wrap tightly.
5. Place foil pouch on the grill and cook for about 8 - 10 minutes. The salmon should be medium rare.
6. Divide the salmon onto plates and distribute the garnish and cooking liquid evenly among them.
Serving suggestion; serve with bulgar wheat, rice or cous-cous salad.