Foil-Packet Salmon with Mushrooms and Spinach
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 39
- Saturated Fat
- 13
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 36
- Cholesterol
- 124
- Sodium
- 600
- Total: 40 min
- Active: 20 min
Ingredients
2 cups thinly sliced shiitake mushroom caps
4 cups baby spinach
Kosher salt and freshly ground pepper
4 6-ounce skinless salmon fillets
Extra-virgin olive oil, for drizzling
1/4 cup dry white wine (or use water)
4 tablespoons unsalted butter, at room temperature
3 scallions, sliced
2 teaspoons grated fresh ginger
1/2 teaspoon toasted sesame oil
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.