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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Nothing beats a grilled meal on a hot summer evening. This one is from June-July 2007 issue of Rachel Ray - haven't tried it yet, will update when I do! Ingredients:
1 cup couscous, cooked |
1/3 cup roasted cashews, chopped |
5 scallions (3 chopped, 2 cut into matchsticks for garnish) |
1 orange, juice and rind of, grated |
1/4 cup dry sherry |
2 1/2 tablespoons soy sauce |
2 1/2 teaspoons mirin (sweetened rice wine) |
1 tablespoon toasted sesame oil, plus more for brushing |
1 1/2 tablespoons fresh ginger, grated |
4 cups baby spinach |
24 ounces salmon fillets |
salt and pepper, to taste |
Directions:
1. Preheat your gas grill.
2. In a small bowl, combine couscous*, cashews, chopped scallions and orange peel; set aside.
3. In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tblsp sesame oil, and the ginger; set aside.
4. Tear off four 2-foot-long sheets of heavy duty foil and fold each in half to form a rectangle; brush with sesame oil.
5. Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish filet; season with salt and pepper.
6. Fold the edges of the foil up and inward to start forming a packet.
7. Whisk the grilling sauce and pour about 1/4 cup into each packet.
8. Roll up the edges of the foil together to seal.
9. Grill the packets over indirect medium heat, with the lid down, for 25 minutes.
10. let the fish rest for 3 minutes before opening the packets.
11. Garnish with the remaining scallion matchsticks.
12. * note the recipe in the magazine did not specify cooked couscous, but there just doesn't seem to be enough liquid to cook the couscous on the grill in the packet, I may try it that way the first time and update this recipe!
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