It is 97 degrees but feels like 107, so dinner was grilled tonight. Who wants to heat up the house when it feels like a sauna?
One of my favorite ways to make salmon is on the grill. Grilling fish in a foil packet makes it come out moist, flavorful and delicious.
I like to keep it simple when I grill fish. I start by spraying a large piece of foil with olive oil spray, and then I place the salmon on the foil. I season it with salt, pepper, and a bit of Umami seasoning.
Then I chop up some fresh herbs. Tonight I used some fresh parsley and dill.
Next, I lay on some vidalia onion slices and halved cherry tomatos.
Wrap up the packet so it is sealed, but leave a pocket of room so that some steam can build.
I put mine on a preheated grill. Tonight I also grilled some foil packs of potatos and some ears of corn.
I grill mine on high with the lid closed. Tonight I let it cook for about 10 minutes because it was a larger piece of fish, but adjust your cooking time based on your grill. For a 4 ounce filet, 5 minutes will do.
Here is the final serving for tonight, and it was 2 Smart Points total (for the potatos).
8oz filet of salmon
Fresh cracked pepper
1tbsp each of fresh parsley and dill, chopped
1/2 small onion, sliced
8 cherry tomatos, sliced in half
Preheat your grill on high heat.
Spray a large piece of foil with cooking spray and place fish in the middle. Season with salt, pepper, umami and herbs. Top with onions and tomatos and seal foil packet leaving a pocket of air.
Place fish on hottest part of grill and close lid. Cook for 10 minutes. Remove from grill and let rest about 3 minutes. Unwrap and serve.
0 Smart Points per serving. Serves 2.