Tom made this recipe for my B-Day dinner a few weeks a go. He found it online. It was so light, tender and flaky. We mentioned to each other that this dish would taste great if it were grilled. We do not have access to a BBQ, a huge drawback of living in the Big Apple, but, tis the seasons for the rest of you. Let us know how it turns out.

INGREDIENTS
vegetable oil spray
1/2 lb boneless salmon filets about 1 inch thick (wild salmon preferred)
1/2 lime
2 TBLS white wine
1 tsp butter
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried dill weed
1/4 tsp paprika

Make a tray out of a doubled-length of heavy- duty foil large enough for the salmon filet, by folding a long piece in half & folding up all 4 sides, with dull side up. The shiny side reflects, so you want it down so it doesn't burn the food. Spray the entire inside of the foil tray with cooking spray.

Place salmon filet on foil tray skin side down. Squeeze lime juice over top & sprinkle with white wine. Spread top of salmon with butter.

In small bowl, mix together all of the dry ingredients except the paprika. Spread mixture evenly over the top of the salmon. Sprinkle the top with paprika.

If using a grill preheat to high. Place the foil tray on hot grill. Cook in a cover grilled for 10 minutes per inch of thickness of filet. Do not overcook. Salmon is done when it turns light pink throughout & feels firm when pressed gently with back of a fork.

If using an oven, preheat to 475 degrees. Place foil try on baking sheet & cook for 15 minutes or until light pink color is achieved.

Garnish with lime slices. This method works best with thick filets.
Yield: 2 servings

Posted by Dawn Falcone @ 5:00 PM 8 comments

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