Ginger Soy Salmon
Delicate fish and vegetables are sometimes tricky when placed directly on the grill, but sealing them in their own little pouches allows the filets to steam and the flavors to meld. Try experimenting with whatever is in season and serve with a green salad or steamed rice for an easy summer meal.
1½ pounds skinless, boneless salmon, cut into 4 pieces
Salt and pepper, to taste
Vegetable oil (for the foil)
1 bunch scallions, white and light green parts cut into 4-inch lengths, dark green finely sliced
4 cloves garlic, sliced
1 piece (1½ inches) fresh ginger, finely chopped
12 shiitake mushrooms, stemmed, caps sliced
4 teaspoons soy sauce
4 teaspoons mirin
2 teaspoons dark sesame oil
1 lemon, cut into wedges (for serving)
1. Light a charcoal grill or set a gas grill to medium heat. Cut 4 squares (15 inches each) of heavy-duty aluminum foil.
2. Sprinkle the fish on both sides with salt and pepper.
3. Oil the center of the foil squares. Arrange scallions to form a bed for the fish, top with salmon, garlic, ginger, mushrooms, salt, pepper, soy sauce, mirin, and sesame oil. Fold up two sides, fold over the tops, and fold the open edges together.
4. Set the packets on the grill, cover with the lid, and cook for 10 to 12 minutes or until the fish feels firm. Carefully open (beware the steam) the edge of one packet to check that the fish is opaque and the vegetables are tender. Let each person open a packet and sprinkle with scallions. Serve with lemon.
By Claudia Catalano. Originally published in The Boston Globe.