Grilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug
Spicy, fresh and green, zhug is a Middle Eastern sauce that is a perfect pairing to all things summer. Served with salmon fillets, cherry tomatoes and canned chickpeas, this dinner is easy on prep and big on flavor.
Recipe - Stillwater Wine & Spirits
Grilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
4 skin-on salmon fillets (4- to 6-oz each), thawed if frozen
1/2 cup cilantro, finely chopped
2 jalapeños, seeded and finely chopped
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 1/4 tsp salt
1/4 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon black pepper
1/2 teaspoon smoked or sweet paprika
4 tablespoons butter
2 cups cherry tomatoes
1 can (15 oz) chickpeas, rinsed and drained
Directions
- Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- In medium bowl, combine cilantro, jalapeno, garlic, olive oil, lemon juice, 1/4 teaspoon of the salt, cumin, cardamom and pepper.
- In small bowl, mix butter, paprika and remaining 1 teaspoon salt. Divide tomatoes and chickpeas evenly among foil pieces. Place a salmon fillet over tomato mixture in center of each foil piece. Drizzle butter mixture over salmon and vegetables.
- Fold foil over salmon and tomato mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 12 to 15 minutes or until salmon flakes easily with fork. Carefully fold back foil; transfer to plates. Top with zhug.
TIPS:
- Skin-on salmon is sturdy and easier to transfer from the foil packs to plates. Skin can be easily removed after cooking. But skinless salmon fillets also work well – just use a fish spatula to carefully lift the fillets from the tomato mixture to move to plates.
- The heat of jalapeños varies tremendously, from barely hotter than a bell pepper to almost as hot as a serrano. For guaranteed heat, you can substitute serrano peppers for the jalapeños in the zhug.
- Want to skip some of the chopping? The zhug can be prepared in a food processor. You will need 1 1/2 cups loosely packed cilantro leaves.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- In medium bowl, combine cilantro, jalapeno, garlic, olive oil, lemon juice, 1/4 teaspoon of the salt, cumin, cardamom and pepper.
- In small bowl, mix butter, paprika and remaining 1 teaspoon salt. Divide tomatoes and chickpeas evenly among foil pieces. Place a salmon fillet over tomato mixture in center of each foil piece. Drizzle butter mixture over salmon and vegetables.
- Fold foil over salmon and tomato mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 12 to 15 minutes or until salmon flakes easily with fork. Carefully fold back foil; transfer to plates. Top with zhug.
TIPS:
- Skin-on salmon is sturdy and easier to transfer from the foil packs to plates. Skin can be easily removed after cooking. But skinless salmon fillets also work well – just use a fish spatula to carefully lift the fillets from the tomato mixture to move to plates.
- The heat of jalapeños varies tremendously, from barely hotter than a bell pepper to almost as hot as a serrano. For guaranteed heat, you can substitute serrano peppers for the jalapeños in the zhug.
- Want to skip some of the chopping? The zhug can be prepared in a food processor. You will need 1 1/2 cups loosely packed cilantro leaves.