Grilled Mediterranean Salmon in Foil

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  10 oz or 284g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Black Olive Tapenade

  Meditalia

  2 tbsp or 20g

• Salt

  Table

  ½ tsp or 3g

• Basil

  Fresh

  8 leaf, whole or 4g

• Thyme

  Fresh

  1 tbsp or 2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Coho salmon

  Fish, wild, raw

  28 oz or 794g

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 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.
4. 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.
5. Instead of tapenade, you can use pitted black olives
6. You can prepare the salmon foil parcels a few hours before cooking them; just keep them in the fridge until you put them on the grill
7. You can also bake the parcels in the oven if it isn't barbeque weather. Bake them at 425 degrees F (220 degrees C) until salmon flakes easily with a fork
8. https://www.allrecipes.com/recipe/264444/grilled-mediterranean-salmon-in-foil/?printview