Musings about life in the Pigeon household

Herb and Caper Salmon

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I’ve been watching a lot of Food Network shows lately and I have a couple of foodie friends I admire, so I branched out and tried something new with salmon and got rave reviews from hubby. The following recipe isn’t exact – amounts are a guesstimate – tailor it to your own taste:

  • 2-3 Tbsp dill, chopped
  • 2-3 Tbsp parsley, chopped
  • 2-3 Tbsp chives, chopped
  • 1 tsp salt
  • rind of 1 lemon
  • 2 tsp chopped capers
  • 1/2 tsp bottled ginger
  • 1-2 clove garlic
  • 4 salmon filets
  • white wine
  • olive oil
  1. Preheat grill to medium heat. 
  2. Combine first 8 ingredients in a small bowl, mixing together well, but not mashing the herbs. 
  3. Tear 8 aluminum foil sheets big enough to accommodate a filet – leaving enough room for the foil to be tented around the fish. Double up the foil so that you have four packets in all. Spray the bottom of each packet. 
  4. Place the salmon skin side down in the foil packet. Wrap the foil around the fish so that it creates a bit of a bowl. Pour some wine into each packet (however much you like – pour some in a glass for yourself too, while you’re at it!) and pour a bit of olive oil on top of the filet. Make sure there is still an opening in the foil for steam to escape. 
  5. Place foil packets on grill. Leave about 5 minutes. Spoon herb mixture over salmon (careful of the hot grill – I learned that the hard way!) 
  6. Cook salmon another 5-7 minutes or until flaky and tender. 
  7. Pour another glass of wine & enjoy! 

This was great with sliced, roasted potatoes & grilled zucchini.


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