his type of cooking, known as "en papillote," results in the easiest clean-up of all. Everything cooks in heavy duty aluminum foil packets on the grill. When you open the packets at the table, its instant aromatherapy. The gingered slaw is also delicious served as is, instead of cooked in the packet on the grill.
- 4 (18-x 18-inch) sheets heavy duty aluminum foil
- 2 cups cooked rice, divided (cooked black pearl rice looks especially dramatic)
- For the Gingered Slaw:
- 2 cups finely shredded cabbage
- 1 cup shredded raw carrots
- 1 cup chopped green onion, white and green parts
- 3 tablespoons canola oil
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon grated fresh ginger (we use a micro plane grater or zester)
- 1 teaspoon toasted sesame oil
- 1 tablespoon black sesame seeds, optional
- 4 (5- to 6-ounce) salmon fillets (or any fish fillet)
2. Lay each sheet of foil on a flat surface and place 1/4 cup of the rice in the middle. In a bowl, mix together the cabbage, carrots, green onion, oil, vinegar, ginger, sesame oil, and optional sesame seeds. Divide this mixture among the packets and place over the rice. Measure the thickness of the largest salmon fillet. Place the salmon fillets on top of the Gingered Slaw. (The recipe can be prepared to this point, wrapped and refrigerated) for up to 1 day ahead of time, if you wish.) Wrap and seal the foil to form four packets.
3. Grill, seam side up, with the grill lid down, for 14 to 16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open. If you wish, you can transfer the contents to the plate and discard the foil or eat right from the foil packet.
Serves 4
