Grilling salmon in foil for Memorial Day is hardly a new idea, I’ve written about my take on it here in the past. But I have a chef crush on Giada De Laurentiis, so when I saw the Food Network send me one of her salmon-wrapped-in-foil recipes, I had to click through to it.
It sounds good with Italian overtones — tomatoes, lemon juice, oregano. I’m adding it to my salmon medley of grilling.
Here are the ingredients, as always leave out the salt:
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
The recipe calls for baking these, but I think they would be tasty on the grill too. An outdoor gas grill is just an oven by another name, after all. Try them outside.
John