Salmon Grill Packets

I got adventerous tonight and tried another new recipe. This one is from the June/July issue of Rachel Ray's magazine, Everyday with Rachel Ray.

Chris is a big fan of salmon. Me, not so much. But I suck it up from time to time and make him salmon. He enjoys it, I think.

Here's the picture from the mag:




Here is my picture:



Not so beautiful - but very tasty!

This was a very easy recipe - but there were a few non-traditional ingredients that I have never cooked with: couscous and mirin (sweetened rice wine). I had to do some searching for them at the "fancy" grocery store :)

If you are a fan of asian flavors and a fan of fish, this will be a recipe for you. It was tasty and I might make it again, but I also want to try new recipes - so this won't become a frequent dish for us.


Salmon Grill Packets
Elizabeth KarmelFrom Every Day with Rachael RayJune-July 2007

FOUR SERVINGS
Prep Time: 15 min
Cook Time: 25 min

1 cup couscous
1/3 cup roasted cashews, chopped
5 scallions — 3 chopped, 2 cut into matchsticks for garnish
Grated peel and juice of 1 orange
1/4 cup dry sherry
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin (sweetened rice wine)
1 tablespoon toasted sesame oil, plus more for brushing
1 1/2 tablespoons grated fresh ginger
4 cups baby spinach
Four 6-ounce skinless salmon fillets
Salt and pepper

1. Build a charcoal fire or preheat a gas grill. In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.


2. In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tablespoon sesame oil and the ginger; set aside.


3. Tear off four 2-foot-long sheets of heavy-duty foil and fold each in half to form a rectangle; brush the center of each lightly with sesame oil. Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish fillet; season with salt and pepper. Fold the edges of the foil up and inward to start forming a packet. Whisk the grilling sauce and pour about 1/4 cup into each packet. Roll up the edges of the foil together to seal.


4. Grill the packets over indirect medium heat, with the lid down, for 25 minutes. Let the fish rest for 3 minutes before opening the packets. Garnish with the remaining scallion matchsticks.


Here are the directions from the website:



http://www.rachaelraymag.com/recipe/40036/