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Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
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Grilled Salmon Bundles with Saffron, Tomatoes & Olives

by Pamela Anderson

read reviews (2)

Serves four.

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salmon plum tomatoes saffron more more

2 medium plum tomatoes, cored and cut into medium dice (about 1 cup)
1/4 cup pitted and coarsely chopped black oil-cured olives (20 to 25 olives)
1/4 cup extra-virgin olive oil
1 Tbs. minced fresh garlic (3 to 4 medium cloves)
1/2 tsp. chopped fresh thyme
1/2 tsp. kosher salt; more as needed
Pinch saffron (15 to 20 threads)
Freshly ground black pepper
Four 6-oz. center-cut, skin-on salmon fillets

Heat a gas grill with all burners on high.

In a medium bowl, combine the tomatoes, olives, olive oil, garlic, thyme, salt, saffron, and pepper to taste.

Set one piece of salmon, skin-side down, on a 12x18-inch piece of heavy-duty foil; sprinkle lightly with salt and pepper. Spoon a quarter of the tomato mixture over the fish and seal tightly. Repeat to make four packets.

Set the foil packets on the hot grate and cook, with the grill covered, until the fish is opaque throughout, about 8 minutes (open a packet and cut into the fish to check). Let the salmon rest for a few minutes before serving.

Serving Suggestions

You can serve the salmon packets warm or at room temperature, but don’t let them sit out for more than about 45 minutes.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 430; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 4; Protein (g): 39; Monounsaturated Fat (g): 16; Carbohydrates (g): 3; Polyunsaturated Fat (g): 7; Sodium (mg): 390; Cholesterol (mg): 105; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 86 , pp. 78b

June 1, 2007