This is a favorite summer dish. In fact, I’ve been known to crave it in the middle of Winter. Individual portions are prepared using foil “tents”, which makes serving a breeze. You can prepare one large portion, if you like, though. I prefer to use wild caught salmon; it is quite readily available now and can be reasonably priced if you purchase frozen portions. Removing the skin isn’t necessary for this recipe – the meat will separate itself rather easily once it has been cooked. At home, we serve this with couscous (ready in 5 minutes!) and steamed broccoli or grilled mixed vegetables.
6 4-6 ounce portions of salmon
2 medium lemons, one cut in half and the other cut into 6 slices (excluding ends)
6 sprigs fresh dill (or about 1 tablespoon dried dill)
½ cup butter (one stick), melted
6 pieces standard size heavy-duty aluminum foil, about 18 inches long
For each salmon portion, place 1 tablespoon of butter in the center of a sheet of aluminum foil and brush it so that the salmon portion will cover it. Place salmon portion on top of the butter and squeeze about ½ teaspoon of lemon juice from the halved lemon on it. Pour another tablespoon of butter over the salmon. Place on sprig of dill (or 1 teaspoon of dried dill) and one slice of lemon on top.
Pull the short sides of the foil sheet together so that they are pressed together. Fold over two to three times to seal. Then seal the opposite ends. The foil shouldn’t touch the sides or top of the salmon so that a small tent is formed. Grill on medium-high heat for about 10 minutes. To check for doneness: remove one foil tent from the grill. Carefully open foil tent. Salmon should be opaque and will be light pink all the way through. If there are dark pink sections in the center of the salmon, return to grill and cook for an additional 2 minutes.
