When going hiking or to the beach, the public BBQs always look a little gross. The perfect solution: tinfoil! These salmon packets can be put on the grate or right around the hot coals, and you can use tinfoil packets for chicken and veggies, too! Serves 6.
Ingredients:
· 6 frozen salmon fillets or steaks
· 6 tbsp olive oil
· 1 tsp sea salt
· 1/2 tsp ground black pepper
· Zest and juice from one lemon
· 3 Tbsp chopped fresh tarragon, plus 6 sprigs of tarragon for garnish
· 6 sheets of aluminum foil about 9-12 inches long by the standard width
Directions:
1. In a small bowl whisk together the oil, salt, pepper, zest, juice and tarragon until smooth.
2. Place a piece of parchment on top of a piece of aluminum foil, then place 1 salmon fillet in the center of the parchment paper. Brush all sides generously with the oil mixture. Fold the paper over the salmon, and then fold the foil over the paper to make a loose packet. It is important to make the packets a bit loose so there is enough room for steam.
3. Put the salmon packets into a resealable container or bag and back into the freezer to stay frozen. Pack them frozen.
4. To cook, heat the coals or fire and place the packets on the grill or around the outside of the fires so they heat up. Cook for 15-30 minutes depending on the heat of the fire and how defrosted the salmon is. No need to turn the packets.
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