The first thing I do each Spring is get outside and fire up my grill. One of my favorite, and one of the easiest, grilling methods is en papillote, or in packets, as I like to say. I have a whole chapter filled with packet-method recipes in my cookbook 5 in 5, so today I share with you my recipe for Salmon with Rosemary and Garlic. Enjoy!
Thanks to its big flavor, salmon is one of the few types of fish that can stand up to rosemary, a pretty assertive herb that's typically paired with meat. Along those lines, this dish also can handle a good amount of heat, so I tend to go heavy with the red pepper flakes. Feel free to tone it down to accommodate your heat tolerance.
Salmon with Rosemary and Garlic
4 (6-ounce) skinless SALMON FILLETS
Kosher salt and freshly ground black pepper
4 sprigs FRESH ROSEMARY
1 tablespoon crushed red pepper flakes (or sliced red chile, if you have it)
½ cup extra-virgin olive oil
2 GARLIC cloves, minced
2 cups DRY WHITE WINE
1 cup torn FRESH BASIL leaves
1. Preheat a grill or grill pan to medium-high heat.
2. Season the salmon on both sides with salt and black pepper. Lay out 4 large pieces of aluminum foil. In the center of each piece, put 1 piece of salmon, 1 sprig rosemary, ¾ teaspoon red pepper flakes, and 2 tablespoons olive oil. Evenly distribute the garlic among the piles and season with salt and black pepper. Bring up all 4 corners of the foil to begin to form a pouch. Before sealing, add ½ cup white wine to each packet. Tightly seal the packets.
3. Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until hot throughout, about 4 minutes. Remove from the grill, open, and top each with ¼ cup basil. Serve immediately.