This is a fast, healthy, and easy recipe for grilling salmon. Depending on your preference, both topping options are used in the same manner. The fruit options can be adjusted according to the amount of salmon you are grilling. Estimate two pieces of fruit per average size salmon steak (approx. 4 x 5 inches).

What you will need:

Oven mitts

Non-stick alluminum foil cut into packet size appropriate for the amount of salmon to be grilled 

Set grill temperature to medium-high heat or 350˚F

Cookie sheet for transport of fish packets on and off the grill

A timer

A large spatula or tongs to lift cooked salmon out of packet

Ingredients for both versions:

Salmon steak(s)

Salt & Pepper

Ingredients for the Apple & Ginger Topping

If possible, buy organic apples of your choice, wash well but do not peel; cut into 1/4 inch slices, discard core [use 2 apples/average size salmon steak] NOTE: slice immediately before use to avoid oxidation

Drain approx. 1/4 cup of Pickled Sushi Ginger slices, do not rinse

Ground Cinnamon (optional)

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Ingredients for the Kiwi & Orange Topping 

Peel and slice kiwi into 1/4 inch rounds (crosswise) [use 1 kiwi and 1 orange/average size salmon steak]

Peel and slice orange into 1/4 inch rounds (crosswise), remove pits

Approx. 1/4 cup fresh, chopped Cilantro

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How to arrange packets for either version:

(1) Season the salmon with the salt and pepper. Layer half the fruit into the aluminum foil packet, place the salmon steak on top. With both topping versions, try to cover the salmon completely with the fruit of choice.

(2) If you are making the Apple & Ginger version, sprinkle a bit of cinnamon on top, then continue to layer the salmon with the ginger and remaining apple slices. Seal the foil packet.

(2) If you are making the Kiwi & Orange version, sprinkle the chopped cilantro on top, then continue to layer the salmon with the remaining kiwi and orange slices. Seal the foil packet.

(3) Place onto the hot grill while wearing your oven mitts, close the grill cover if possible. Grill for 15 minutes, 20 for well done. Use caution while removing packets off of grill and back on to the cookie sheet for transport. Carefully open the packets at one end - away from face - to release steam. NOTE: It will be hot, hot, hot!

(4) Use the spatula/tongs to plate the salmon and fruit topping over your choice of a side dish like brown rice or couscous right out of your rice cooker. NOTE: Leave the bottom layer of fruit in the aluminum and serve the salmon steak with top layer only. HINT: Have the rice or couscous cooking when you place the salmon packets on the grill. The timing will coincide with serving the grilled salmon.

(5) While the hot portion of the meal is cooking, toss up a cold garden salad to add fresh greens and raw veggies of your choice to the meal. Accompany with a tall glass of iced sweet tea.

A tasty summer meal grilled up fast, easy, healthy and delicious! 

Here are additional notes about this recipe offered in the Updates section of September: Back To Reality.

TIP 1: Don't underestimate the amount of fruit needed, more is better to seal in juices.

TIP 2: I recommended the pickled ginger for three reasons:

1. It is ready to go, i.e., thinly sliced right out of the jar... e-a-s-y!
2. The flavor is sweeter and more mild than freshly grated ginger, which can overpower the salmon.
3. The thin slices vs. freshly grated ginger, along with the fruit, work to cover the fish maintaining its moisture. You won't need to add fat (e.g., oil, yogurt).

ENJOY!!