Grilled Fillet of Salmon with Summer Squash
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- 2 lb. fillet of salmon (not salmon steaks)
- olive oil
- mccormick's season-all
- rosemary (fresh or dried)
- thyme (fresh or dried)
- summer squash or yellow squash per person, about 6-7 inches in length each
- a little butter
1For the salmon:
Try and approximate portions per person with each fillet of salmon used. (I use two large fillets for 5 people.)
Spray a large piece of heavy duty aluminum foil with butter flavored cooking spray and place fillet on foil, skin-side down.
Brush fillet lightly with olive oil.
Season with Season-All, rosemary, thyme and paprika--to taste. (I estimate about ½ tsp. of the rosemary and thyme).
Spray another large piece of foil with the cooking spray, and place on top of fillet, then fold corners completely around fillet to form an envelope.
Place envelope on rack, and grill on a low to medium flame for 10-12 minutes on each side (or until done), skin side down first, then other side.
When done, peel skin off and serve spice-side up.
2For the squash:
Slice squash into 1/4 inch slices and place slices on separate large pieces of heavy duty aluminum foil -- each person will have their own envelope.
Brush with olive oil and place a glob of butter on top.
Season (to taste) with the Season-All and pepper.
Fold aluminum over and form an envelope with each one.
Place on top rack and grill packets for 10-15 minutes.
Serve one packet or envelope per person.