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Name: Salmon Grill Packets
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Couscous; 1/3 cup Roasted cashews chopped; 5 Scallion 3 chopped, 2 cut into matchsticks for garnish; Grated peel ~~amp juice of 1 orange; 1/4 cup Dry sherry; 2 1/2 tablespoon Soy sauce; 2 1/2 tablespoon Mirin sweetened rice wine; 1 tablespoon Toasted sesame oil plus more for brushing; 1 1/2 tablespoon Fresh ginger grated; 4 cups Baby spinach; 4 6 ounce Salmon filets; Salt ~~amp pepper

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INGREDIENTS

1 cup Couscous
1/3 cup Roasted cashews ; chopped
5 Scallion ; 3 chopped, 2 cut into matchsticks for garnish
Grated peel ~~amp juice of 1 orange
1/4 cup Dry sherry
2 1/2 tablespoon Soy sauce
2 1/2 tablespoon Mirin ; sweetened rice wine
1 tablespoon Toasted sesame oil ; plus more for brushing
1 1/2 tablespoon Fresh ginger ; grated
4 cups Baby spinach
4 6 ounce Salmon filets
Salt ~~amp pepper

Servings

INSTRUCTIONS

Build a charcoal fire or preheat a gas grill. In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.

In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 T sesame oil and the ginger; set aside.

Tear off flour 2 foot long sheets of heavy duty foil and fold each in half to form a rectangle; brush the center of each lightly with sesame oil. Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 c baby spinach and a fish fillet; season with salt & pepper. Fold the edges of the foil up and inward to start forming a packet. Whisk the grilling sauce and pour about 1/4 c into each packet. roll up the edges of the foil together to seal.

Grill the packets over indirect medium heat, with the lid down, for 25 minutes. Let the fish rest for 3 minutes before opening the packets.

Garnish with the remaining scalliion matchsticks.

NOTES

Rachel Ray

Alert editor

Salmon Grill Packets

1 cup Couscous
1/3 cup Roasted cashews chopped
5 Scallion 3  chopped, 2 cut into matchsticks for garnish
 Grated peel ~~amp juice of 1 orange
1/4 cup Dry sherry
2 1/2 tablespoon Soy sauce
2 1/2 tablespoon Mirin sweetened rice wine
1 tablespoon Toasted sesame oil plus more for brushing
1 1/2 tablespoon Fresh ginger grated
4 cups Baby spinach
4 6 ounce Salmon filets
 Salt ~~amp pepper

Build a charcoal fire or preheat a gas grill.  In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.

In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 T sesame oil and the ginger; set aside.

Tear off flour 2 foot long sheets of heavy duty foil and fold each in half to form a rectangle; brush the center of each lightly with sesame oil.  Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 c baby spinach and a fish fillet; season with salt & pepper.  Fold the edges of the foil up and inward to start forming a packet.   Whisk the grilling sauce and pour about 1/4 c into each packet.  roll up the edges of the foil together to seal.

Grill the packets over indirect medium heat, with the lid down, for 25 minutes.  Let the fish rest for 3 minutes before opening the packets.

Garnish with the remaining scalliion matchsticks.

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4 Servings

Calories: 386
Calories from Fat: 113 (29%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 38176.4mg		1316 %
Potassium 415.6mg		11 %
Total Carbohydrate 52.3g		15 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 47.9g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 386

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