Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Foil-Packet Salmon with Mushrooms and Spinach
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 36 g
- Cholesterol
- 124 mg
- Sodium
- 602 mg
Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 36 g
- Cholesterol
- 124 mg
- Sodium
- 602 mg
Ingredients
Directions
- Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
- Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
- Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.
