6 hours ago
Tuesday, August 16, 2016
So many salmon recipes, so little time.
I love WILD salmon. Farm raised salmon, not so much.
This easy recipe from Jamie Oliver is adaptable to any fish (cod is delicious too). It's super easy, and perfect for summer with the local cherry tomatoes and my green beans just picked.
Make sure you ask your fish monger to remove the skin from the salmon, or it will be slimy.
Also, it's important here to blanch your green beans for 2 minutes to set the color and assure they are cooked.
Grilled Pesto Salmon Foil Packets w/ Green Beans (original recipe from Jamie Oliver's Food Revolution)
2 pieces of SKINLESS salmon filets (about 1/2 lb. portion per person)
bunch of green beans, trimmed
handful of cherry tomatoes, cut in half
juice of a lemon
kosher salt & pepper
2 tbsp of basil pesto (you can use store bought)
Parboil your beans about 2 minutes, then rinse under cold water or plunge into ice bath to set color and stop cooking.
Cut 14" long pieces of aluminum foil and lay the beans in a pile (like a raft) on top of the foil.
Sprinkle w/ some kosher salt & pepper and a drizzle of olive oil.
Season the salmon filets on both sides w/ kosher salt & pepper and lay on top of the beans on the foil.
Spread a tablespoon of pesto on top of each fish filet and place some halved tomatoes on top.
Squeeze lemon juice all over the packets and 1 more drizzle of olive oil.
Fold up the foil packets, make sure you are leaving enough room so the fish and veggies can steam.
I place my foil on a preheated 450F grill and cook for 15 minutes.
Open the packets carefully.
The fish turns out moist and delicious and the tomato flavors meld with the beans......it's so good!