Yes - you can grill salmon without the mess! Little tin foil packets make all the difference in this fast, no-mess, zero clean-up recipe.
At The Paleo Diet, we love to fire up the grill year-round, even in cold weather. It's easy to get in a grilling rut of burgers and chicken, but salmon is just as easy (if not easier) to do.
All you need for this easy recipe is wild-caught salmon, fresh dill, and orange slices. For an easy side dish, we package up carrots with a little olive oil and grill them the same way.
These little tin foil packages will upgrade your grill game, big time.
- 4 salmon fillets, 6 ounces each
- 4 tbsp (plus one teaspoon) extra virgin olive oil
- ½ c chopped fresh dill
- 8 orange slices
- 1 lb small carrots, trimmed
- Preheat grill to medium-high heat.
- Cut tin foil into 8 pieces about 12 square inches. Brush one side of each foil square with 1/4 teaspoon olive oil. Place 1 fillet in 4 of the foil squares and brush with 1 ½ teaspoons olive oil, 1 tablespoon dill, and 2 orange slices each. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill and set aside.
- In a medium sized bowl, combine carrots with 2 tablespoons olive oil and toss until evenly coated. Distribute the carrots evenly among the remaining 4 foil packets, seal, and grill 3 minutes. Turn packets once after 3 minutes and continue cooking an additional 2 minutes.
- To serve: Plate the salmon over the carrots. Squeeze the grilled orange slices over the fillets, and dig in!
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
Broiled Salmon with Scallions & Sesame
By Lorrie Cordain
