Bacon And Tomato Salmon Packets Recipes

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GRILLED SALMON, BACON & FETA PACKETS



Grilled Salmon, Bacon & Feta Packets image

A recipe from Rachael Ray from chef#464080. This looks really yummy. But since I don't like feta, I would try with another cheese.

Provided by Boomette

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) salmon fillets, 1 inch thick, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 cup feta cheese, crumbled
2 tomatoes, chopped

Steps:

  • Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper.
  • Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes.
  • Serve topped with the tomatoes.

Nutrition Facts : Calories 422.2, Fat 27.6, SaturatedFat 6.1, Cholesterol 99.7, Sodium 612.1, Carbohydrate 4.8, Fiber 0.9, Sugar 2.7, Protein 37.4

SALMON AND TOMATOES IN FOIL



Salmon and Tomatoes in Foil image

Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons extra virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise (4 pieces)
12 cherry tomatoes, sliced in half
Salt and pepper
16 basil leaves

Steps:

  • For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
  • When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
  • Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram

GRILLED SALMON, BACON & FETA PACKETS



Grilled Salmon, Bacon & Feta Packets image

Great salmon packet cooked on the grill! Recipe Source~ rachaelraymag.com

Provided by Angela Pietrantonio

Categories     Fish

Time 30m

Number Of Ingredients 5

4 6-ounce, 1-inch-thick salmon fillets, skin on and at room temperature
1/2 c ranch dressing
3 slice bacon, cooked and crumbled
1/4 crumbled feta cheese
2 tomatoes, chopped

Steps:

  • 1. Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes. 10 points per packet

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