Ingredients:
two lb wild Alaskan salmon, cutting into ii filets
two small-scale yellow squash, cutting into lean 1/8-1/4-inch thick coins
1 rattling large shallot, sliced
1 lemon, sliced thinly
1/4 loving loving cup vermouth or white wine vinegar
3-4 dill flowers/handful fresh dill
bounding main salt
freshly earth night pepper
Directions:
Cut two 2-foot long sections of foil. In the center, menage half of the shallot slices inwards improver to a quarter of the squelch inward a single layer. Place 1 filet salmon, skin-side down, on the shallots inwards improver to squash. Top with lemon slices, remaining squash, dill, mutual common salt inwards improver to pepper. Drizzle with vermouth or vinegar. Close the packet. Repeat for remaining ingredients. Place both packets on a baking canvass inwards improver to refrigerate until gear upwards to use.
Prepare grill according to manufacurers instructions. Vent the tiptop of the packets with a knife. Place withdraw on the grill. Grill until the fish is fully cooked, nearly 10-15 minutes.


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