Hi! I hope everyone is having a great weekend! I have been slowly making my way through all the fresh fish available near our new home. Literally. 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. Breakfast the next day was scrambled eggs with crème fraîche and salmon. Lunch was salmon salad. 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
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 the seasoning mixture over the flesh and top with onions and tomatoes.
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 steamed or grilled vegetables. Or as in this picture, with rice if your husband threatens to riot without getting any carbs. But no need for you to eat rice! Enjoy!