Salmon, four 6-ounce skinless fillets (we highly recommend wild sockeye)
2 cups spinach
1 cup carrots, very thinly sliced
1 cup mushrooms, very thinly sliced
2 springs fresh thyme
2 splashes white wine
Kosher salt, pepper
For the Ginger-Scallion Butter:
½ stick softened butter
3 sliced scallions
2 teaspoons grated peeled ginger
½ teaspoon toasted sesame oil
¼ teaspoon kosher salt
*You will need some heavy-duty tin foil.
Instructions
Make the Ginger-Scallion Butter:
Pulse the butter, 3 scallions, ginger, sesame oil, and salt in a mini food processor until smooth. Refrigerate until ready to use.
Lay out 2 large sheets of heavy-duty foil.
Mound 2 cup vegetables in the center of each, season with salt and pepper and top with a sprig of thyme.
Place the fish on top of the vegetables; season with salt and pepper and drizzle with olive oil.
Add a splash of white wine.
Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
Grill or campfire method: Preheat a grill to medium high or light a campfire and put a cooking grate in place. Grill the foil packets until the fish is just cooked through, 12 minutes.
Let the packets sit 5 minutes, then carefully open and top with the ginger-scallion butter.
Oven method: Preheat the oven to 450 degrees F. Put the foil packets on a baking sheet; bake until the fish is just cooked through, about 12 minutes. Let the packets sit 5 minutes, then carefully open and top with the ginger-scallion butter.
Recipe by The Amiable Cooks at https://theamiablecooks.com/foil-packet-salmon-with-ginger-scallion-butter/