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Ingredients
- 4 sheets (12 x 18 inches each) Reynolds
- — wrap heavy duty aluminum foil
- 1 teaspoon curry powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 small onion
- 1/2 cup Roma tomato — seeded and diced
- 4 salmon steaks or fillets — (4 to 6 oz. each)
Method
- Center an salmon steak/fillet on each of the foil sheets
- In small bowl, combine curry powder, lemon pepper, salt and garlic powder
- Sprinkle mixture evenly over salmon steaks/fillets
- Slice onion into 8 rings and arrange two rings over each steak/fillet
- Spoon tomatoes over onion rings
- Wrap and seal foil to form four packets
- Cook, on medium hot grill, about 6 to 12 minutes per inch of thickness; do not overcook
- *Dried thyme leaves may be substituted for tomatoes
- This recipe was one of five winning recipes of ASMI’s Second Annual Fishermen’s Grilled contest
- The five winning recipes were selected by an independent home economist from a field of 50 entries
- The recipes were evaluated for flavor, originality and ease of preparation
Full List of Grilled-Salmon Recipes
Full List of Curry Recipes
Full List of Salmon Recipes
Grilled Salmon:Center an salmon steak/fillet on each of the foil sheets In small bowl, combine curry powder, lemon pepper, salt and garlic powder Sprinkle mixture evenly over salmon Continue Reading →