Sunday, June 03, 2007
Grilled Salmon Pouches with Spinach, Leeks & Shallots
The shopping gods smiled on me this weekend. A perfect pinstripe Tahari suit for $69.99, a tropical wool Banana Republic basic black suit for 60% off, great dark-denim jeans for well under $100. The list goes on...
This all was before amazing fresh salmon in a healthy new recipe, paired with a value viognier that was delicious. All that combined is just perfection.
This recipe is inspired by hobo stew and the French en papillote technique. After trying it tonight, I now adore what it can do for a healthy, delicious and easy meal.
Happy shopping! (and cooking)
Grilled Salmon Pouches with Spinach, Leeks & Shallots:
2 8 oz salmon fillets, de-boned, skin on
4 c fresh spinach, cleaned and drained and stems removed
1 large leek, cleaned and cut into thin half-moon slices
1 large shallot, sliced thin
1/4 c dry white wine (viognier works great)
1 tbs butter, cut into 2 pieces)
Salt and pepper
Aluminum foil, cut into 6 1 ft x 1 ft square pieces
Spread out spinach on bottom of piece of foil. Sprinkle with salt and pepper and a few shallots and leeks. Rest salmon fillet over top (skin side down). Sprinkle additional leeks and shallots over top, salt and pepper.
Drizzle 2 tbs wine over packet, nestle butter into packet. Wrap tightly, layering 2-3 times. Repeat with second packet.
Heat a grill to medium. (Heat is important here). Grill for approx 25-30 minutes (depends on heat of grill). Serve immediately, sliding out of packets if desired.