It was cool and sunny this past Saturday. If the trees hadn’t been so lush, I would have guessed it was October. David and I spent the day doing much-needed Sandy cleanup. After several hours of hard physical labor, we were both pooped–too tired to get dressed and go out, too weary to cook…
Well maybe I had enough energy to make one dish, and that’s when I remembered my foil pack technique.There was a side of salmon in the fridge and a big bowl of cherry tomatoes on the countertop. I had the staples–olive oil, garlic, scallions, olives, and some dry sherry With a nice hunk of bread, we had dinner.
I tossed all of the ingredients in a large bowl.
And then scattered them on sheets of heavy-duty foil. I crimped and folded to create a tight seal and then tossed them on a hot grill.
We popped in a DVD, pulled out some nice cheeses for later and settled in for the night. It was the nicest Saturday night I’ve remembered in a long time.
- 4 center cut salmon fillets (1¼ to 11/2 pounds)
- 1 pound cherry or grape tomatoes
- 4 each: large garlic cloves and scallions, sliced thin
- ½ cup sliced pimento-stuffed olives
- ¼ cup each: extra-virgin olive oil and dry sherry
- ¼ cup chopped fresh basil
- 1 jalapeno, stemmed, seeded and minced
- Salt and ground black pepper
- Heat a gas grill, igniting all burners on high for at least 10 minutes.
- Mix all ingredients, including a generous sprinkling of salt and pepper in a large bowl. Divide mixture among four 12-by 18-inch sheets of heavy-duty aluminum foil. Bringing long sides together, fold foil over about ½-inch; crimp to seal. Repeat folding and crimping twice more. Fold ends in twice to seal completely. .
- Set packets on hot rack; cover and grill for 8 minutes. Remove from grill; let stand 3 minutes. Serve.