Tuesday, March 28, 2006

Recipe: Grilled Salmon Packets with Gingered Slaw

Borrowed recipe, though it looks pretty good. Any substitution ideas for Pesach???

2 cups cooked rice
4 5- to 6-ounce salmon fillets
Gingered slaw:
2 cups finely shredded cabbage
1 cup shredded carrots
1 cup chopped green onions (white and green parts)
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon black sesame seeds, optional

Prepare a very hot fire in your grill. You'll want the temperature to be as close to 450 degrees as you can get it.
To make the gingered slaw: In a large bowl, combine the cabbage, carrots, green onions, vegetable oil, vinegar, ginger, sesame oil, and sesame seeds, if using.
Take 4 18- by 18-inch sheets of heavy-duty aluminum foil, lay each sheet of foil on flat surface, and place 1/2 cup of cooked rice in the middle. Divide the cabbage mixture among the packets, topping the rice with it. Place the salmon fillets on top of the slaw. Wrap and seal the foil to form 4 packets.
Grill, seam side down, for 14 to 16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open. Transfer the contents to 4 plates


velorutionary said...

Your recipe sounds nice but unfeasible to modify for Pesach.

Alton Brown's Salmon en papillote may be more practical, no need for a grill.

Quick notes:
- You can use a regular oven at 350, for 35-40 minutes instead of microwave.
- You could use white wine instead of vermouth
- Coriander seeds and snow peas are Qitnios, consider flavoring the packet with dill and garlic, this would be suitable for Ashkenazim for Pesach

V'Yokhlu Anavim V'Yisbo'u

Rabbi Goldberg said...

Excellent, and recipe card there looks great too!

Thanks for the tip...