Grilled Salmon Packets #FishFridayFoodies

Wild line caught salmon filet topped with a wild mushroom blend and surrounded by asparagus, wrapped in foil and grilled to perfection, topped with Japanese Ponzu Sauce.  A perfectly delicious and healthy dinner without any dirty pans.

The Fish Friday Foodies are visiting Japan today.........




Our friend Sue of Palatable Pastime is hosting this month and asked us to share Japanese Fish/Seafood recipes.   Of course, when I  think of Japanese fish and seafood I automatically imagine delicious, fresh sushi.

I thought that was what everyone would think about so I decided to make a foil wrapped salmon on the grill adapted from a recipe found at Japanese Cooking 101.  Let's take a look at what the others are sharing and see if I was right.

• A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
• Grilled Salmon Packets from A Day in the Life on the Farm
• Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
• Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
• Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
• Tuna Tataki from Caroline's Cooking
• Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories

Well, it appears everyone thought as I.  I expected many more sushi recipes than we have.  It's okay though because my salmon was just amazing!!!

Summer living doesn't come much easier than this foil wrapped salmon dinner.  Ready in less than half an hour and not a dirty pan to be seen.

I served it up with some fried potatoes but only because I had leftover baked potatoes to use up.  This meal is complete without any accompaniments.   I paired this dish with a Sauvignon Blanc from New Zealand.  You can read my tasting notes that I posted with my Wine PW group here.

#fish, #salmon, #foildinners, #asparagus, #mushrooms, #Japanese,

Entrees, Fish, Seafood, Grilling,

Japanese

Yield: 4 servings

Author: Wendy Klik

Grilled Salmon Packets

prep time: 5 Mcook time: 15 Mtotal time: 20 M

Wild line caught salmon filet topped with a wild mushroom blend and surrounded by asparagus, wrapped in foil and grilled to perfection, topped with Japanese Ponzu Sauce. A perfectly delicious and healthy dinner without any dirty pans

ingredients:

• 1 bunch asparagus, woody stems snapped off
• 4 oz. wild mushrooms, sliced
• 1 (2-3 lb) salmon filet
• salt and pepper to taste
• 2 t. gin
• 2 t. butter
• 4 scallions, white and light green parts, sliced
• 2 T. Ponzu Sauce

instructions:

How to cook Grilled Salmon Packets

1. Place salmon on a piece of heavy duty foil, large enough to enclose the fish in a packet.  Season with salt and pepper.  Sprinkle the mushrooms over the fish and nestle the asparagus next to the fish.  Sprinkle with the gin.  Cut the butter into 8 pieces and scatter over the top of the fish.
2. Bring the sides up around the fish and fold to make a packet.  Fold the ends of the packet to seal and place the packet onto a preheated grill that has reached a temperature of about 450*.  Close the grill and let the packet cook for about 15 minutes, until the vegetables are crisp tender and the salmon flakes with a fork.
3. Remove the packet from the grill, open and top with the Ponzu sauce and scallions before serving.

NOTES:

Adapted from a recipe found at Japanese Cooking 101. This recipe can also be made in the oven.

Calories
158.11

Fat (grams)
9.04

Sat. Fat (grams)
2.59

Carbs (grams)
4.41

Fiber (grams)
1.28

Net carbs
3.13

Sugar (grams)
1.80

Protein (grams)
13.67

Sodium (milligrams)
241.29

Cholesterol (grams)
40.84

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