Mediterranean Salmon Foil Packets Recipes

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MEDITERRANEAN SALMON FOIL PACKETS



Mediterranean Salmon Foil Packets image

Make and share this Mediterranean Salmon Foil Packets recipe from Food.com.

Provided by That Napa Chicken R

Categories     Very Low Carbs

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 summer squash
1 zucchini
2 plum tomatoes, cut into 1/2-inch dice
3/4 cup kalamata olive, pitted and coarsely chopped
1/2 cup basil leaves, chopped
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1 teaspoon lemon zest
1 lb salmon fillet, cut into 4 pieces (skinless)
feta cheese, to top

Steps:

  • Prepare outdoor grill for covered direct grilling over medium-high heat.
  • Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
  • Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
  • Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
  • Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
  • Place foil packet on grill rack. Cover grill and cook 12 minutes.
  • When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
  • Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.

Nutrition Facts : Calories 257.5, Fat 14.8, SaturatedFat 2.3, Cholesterol 52.3, Sodium 713.6, Carbohydrate 6.3, Fiber 2.4, Sugar 3.2, Protein 25.3

GRILLED MEDITERRANEAN SALMON IN FOIL



Grilled Mediterranean Salmon in Foil image

These salmon foil parcels are quick and easy to make on the grill, perfect for a nice summer evening meal.

Provided by Paola Albanesi

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 (10 ounce) basket cherry tomatoes, quartered
4 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
2 tablespoons black olive tapenade
½ teaspoon salt
8 basil leaves
4 small fresh thyme sprigs
freshly ground black pepper to taste
4 (12x18-inch) pieces aluminum foil
4 (7 ounce) salmon filets, with skin

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
  • Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
  • Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well.
  • Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 9.5 g, Cholesterol 97.8 mg, Fat 34.4 g, Fiber 3.7 g, Protein 36.2 g, SaturatedFat 6 g, Sodium 458.4 mg, Sugar 0.2 g

MEDITERRANEAN SALMON FILLETS BAKED IN FOIL



Mediterranean Salmon Fillets Baked in Foil image

Those who have cooked fish in foil in the past will know what a great method this is and for those who haven't may want to give it a try to see what you are missing!---you will need heavy-duty foil for this, for the best flavor I would recommend not to omit or substitute any ingredients you may adjust all amounts to suit taste.

Provided by Kittencalrecipezazz

Categories     European

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) salmon fillets (preferably with skin left on)
lemon pepper (to taste)
salt (to taste)
fresh dill (to taste) or dried dill (to taste)
1/2 cup coarsley chopped sun-dried tomato (drained and pat dry with paper towels)
1 (2 1/4 ounce) can sliced ripe black olives, well drained
2 ounces crumbled feta cheese
8 tablespoons toasted cup pine nuts
4 pieces heavy-duty aluminum foil (cut into 16 x 12-inch pieces)

Steps:

  • Rinse each fillet well under cold water then pat completey dry using paper towels.
  • Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
  • This is only optional; brush the top of each fillet with a light coat of olive oil.
  • Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
  • Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
  • Fold the long sides of foil over the fillets then roll up the short sides to seal.
  • Place each packet seam sides up on a greased baking sheet.
  • Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.

Nutrition Facts : Calories 384.2, Fat 22.4, SaturatedFat 4.3, Cholesterol 100.9, Sodium 561.3, Carbohydrate 7.6, Fiber 2, Sugar 3.8, Protein 39.1

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