My Recipe Box

Grilled Salmon Bundles with Saffron, Tomatoes & Olives

RATE IT

Serves four.

  • by from Fine Cooking
    Issue 86

  • 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): fat g 28; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 4; Protein (g): protein g 39; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 390; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 1;

Photo: Scott Phillips

Quick, easy, great flavor -- a definite keeper.

Very good and easy- interesting mix..

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More