Foil Packet Salmon with Ginger-Scallion Butter
 
 
Author:
Difficulty: Easy
Serves: 4 servings
Ingredients
  • 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
  1. Make the Ginger-Scallion Butter:
  2. Pulse the butter, 3 scallions, ginger, sesame oil, and salt in a mini food processor until smooth. Refrigerate until ready to use.
  3. Lay out 2 large sheets of heavy-duty foil.
  4. Mound 2 cup vegetables in the center of each, season with salt and pepper and top with a sprig of thyme.
  5. Place the fish on top of the vegetables; season with salt and pepper and drizzle with olive oil.
  6. Add a splash of white wine.
  7. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
  8. 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.
  9. Let the packets sit 5 minutes, then carefully open and top with the ginger-scallion butter.
  10. 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/