Photo by Jessie Johnson who can be found at Instagram / Twitter: @lifeasastrawberry
Facebook: @Life As A Strawberry
Facebook: @Life As A Strawberry
Grilling salmon using a tinfoil wrap has a couple of advantages: 1) it keeps the moist juices in the salmon, helping prevent the fish from drying out; and 2) you can tame a wild flame on an open campfire without charring the salmon too much. Here is our friend Emma Frisch’s recipe that she recently used with our salmon at Firelight Camps in Ithaca, New York, an “elevated camping experience.” Emma served the dish in honor of Ithaca’s Sustainable Seafood Week with a screening of Mark Titus’s The Breach, a film about helping wild salmon.
Ingredients
- 1 Alaska Gold Wild Coho Salmon portion
- 1 10×10-inch square foil
- 3 thinly sliced lemon wheels
- 1/2 tsp. salt
- A few turns of the pepper mill
- 2 sprigs fresh thyme
- 1 tbsp. Alaska Wild Harvest Blueberry Syrup
Directions
Fire up the grill to medium-high. Lay foil flat on a clean surface and line up the lemon wheels in center. Place coho salmon portion on top of lemon wheels, sprinkle with salt and pepper, and add fresh thyme on top.
Bring together two opposite edges of foil in middle, folding them over salmon. Curl edges over to seal. Curl in two remaining edges to create well-sealed rectangular packet. Place the packet, lemon wheel side down, on grill. Close grill and cook for about 8 minutes.
Remove packet and use scissors to snip the foil lengthwise down middle. Pull foil apart to expose salmon and drizzle wild blueberry syrup over top. Enjoy!
Serves 1
Preparation time: 5 minutes
Cooking time: 8 minutes
