I have slowly been making my way through all the fresh fish available near our new home. Literally. We eat constantly now. I need to exchange the dinner table for a treadmill. But I digress. Salmon was on sale last week so I bought a ton of it. (Did you know salmon freezes just beautifully? Just blot it dry and wrap lovingly in freezer paper.) Indulging in my new-found love of curry, I decided to try something new. My entire family enjoyed it and there were plenty of leftovers as I cooked an entire side of salmon. Oink. Breakfast the next day was scrambled eggs with crème fraîche and salmon. Lunch was salmon salad on croissants. Oh the indulgence!
Grilled Curried Salmon
½ salmon (1 side), cut into 6-8 pieces (You can cut it into 4 pieces if your family loves seafood and just cleaned the entire house for you.)
2 tsp garlic powder
1 tsp pepper
2 tsp curry powder
1 tsp salt
1 tsp lemon zest, finely grated
1 small onion, cut in half and sliced thinly
3-4 medium tomatoes, seeded and chopped
Sliced lemon, if desired
As always, I recommend gathering all your ingredients together. Professionals call this mise en place – harried housewives call this So very glad I did this ahead of time, as the curry powder was under the couch with Buzz Lightyear.
Combine the garlic powder, pepper, curry powder, salt and lemon zest in a small bowl. Let sit for 5 minutes.
Take heavy-duty foil and fold it in half to create a square or rectangle (about 12 x 12 inches). Pat salmon dry on both sides and place in center of foil, skin side down. Sprinkle as little or as much of the seasoning mixture over the flesh as you desire. Top with onions and tomatoes and if desired, a slice of lemon.
Fold the foil over fish to form a packet and seal tightly.
Have your helpful husband grill the packets, covered, over medium heat for 10-15 minutes (depending on the size of your fillets) until fish flakes easily with a fork. Then allow him to open the packets so if anyone’s fingers get steamed, they’re his. Unless you need a facial.
Serve with sticky rice and vegetables.
For a printable version of this recipe, please click here.