The salmon, onion and carrots.

Again, working from the aluminum foil recipe book…

I’m starting to think its a good idea to go to the supermarket to get the meat every very few days.  So, I went over to the supermarket and got some sirloin to try that peppered steak again – though better this time.  I also decided to pick up a salmon fillet.

Some time back I got a recipe book of things to make with aluminum foil.  This book is particularly good for me because the recipes while for four people are for making four packets of food.  This means it perfectly scales to one for cooking.

Recipe

• 12”x18” inches of aluminum foil
• 1 thin onion slice, separated into rings
• 1 medium carrot, cut into smaller pieces (julienne or shredded)
• 1 salmon fillet (4-6 ounces)
• 1/2 teaspoon grated ginger
• 1/2 tablespoon seasoned rice vinegar
• 1/2 teaspoon sesame oil

Preheat grill to medium-high.  I worked off the pepper steak value of medium-high is about 450 with cooking time about doubled.  I’ll get back to this.

Center the onion slice and carrots on the foil with salmon on top.  Sprinkle ginger, drizzle with rice vinegar and sesame oil.  Sprinkle salt and pepper.  Looking  at this again, I had plain rice vinegar.  When I run out (the smallest container was 12oz, I suspect I’ll be with it for awhile – if I did my math right, I’ll be able to do about 144 salmon packets before I run out).

Grill for 14-18 minutes.  Serve with a bed of spinach.  Sprinkle additional spices to taste.

Once again, very small teaspoon portions was replaced by ‘just shake some on there’

I cooked for 25 minutes.  I suspect this is about right, I prefer my meats a bit more dry (sacrilege, I know), when next I try this out, it will be 30 minutes.  Additionally a bit more biomass again.  Either a green pepper, more onions, or more carrots…. or all of the above.

Prep Time

The recipe book quotes 10 minutes prep time which felt right.  More vegetable biomass would mean a little bit longer, but not too much.

Cleanup

There was a little bit of cleanup from the carrot peels.  I got full carrots rather than a bag of baby carrots because I’m finding pre-bagged vegetables to be a bit much.

Thoughts

I mentioned my fondness for the meat to be drier – thats my preference which in theory can be solved by a bit more  cooking time.  The meat itself was 6 ounces and came in at $2.50   The carrot was only $0.10 (I could do with quite a few more).

I will point out though, that the dryness (or lack there of to my taste) was the only thing I have to any negative comments about.  I do have some salmon steaks that I got on a previous trip that I will have to thaw and try.