4 sheets (12 × 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 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
Servings: 4
1. Center an Alaska salmon steak/fillet on each of the foil sheets.
2. 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.
Notes: *Dried thyme leaves may be substituted for tomatoes.
Cuisine: Asian
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 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
Servings: 4
1. Center an Alaska salmon steak/fillet on each of the foil sheets.
2. 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.
Notes: *Dried thyme leaves may be substituted for tomatoes.
Cuisine: Asian
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