With minimal effort and mess, this tender salmon fillet has the makings of a dinnertime staple. Citrus, garlic and ginger bring out the best in this entree.
—LISA FINNEGAN FORKED RIVER, NJ
PREP: 20 MIN. GRILL: 15 MIN. MAKES: 4 SERVINGS
4 salmon fillets (6 ounces each)
1 tablespoon minced fresh gingerroot
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 1/2 teaspoons grated lime peel
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon pepper
1. Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine ginger, cilantro, garlic and peels; spoon over salmon.
2. In a bowl, combine the vinegar, soy sauce and pepper; drizzle over salmon. Fold foil around fish and seal tightly.
3. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow the steam to escape.
