Grilling outside doesn’t always have to be ‘on’ the grill. For tonight’s dinner we put our salmon in an aluminum foil pouch, along with a tab of butter, slices of lemon and jalapeño, a hefty dose of chile garlic (or hot pepper sauce), and cilantro. We wrapped it up – papilloute style – and blind cooked it on the grill for 8 minutes.
We served it on a salad bed of iceberg lettuce, grape tomatoes, goat cheese, and dressing. It was delicious. I actually wanted to make a point to write it down to remember the recipe so I can make it again. It was a little spicy… but we like it spicy.