i’ve made a discovery. simple and true: if there’s less mess, i’m more likely to cook something delicious. if there’s less mess, the food tastes better. if there’s less mess, there’s more time for fun after the meal.
i used to cook “traditional” food, and that included spaghetti, meatloaf, pot pies, shepherd’s pie, and meals made in foil packets. it’s not a new concept, but somewhere along the way, i started craving unusual flavors, my self-diagnosed ADD kicked in, and i “got creative” with my cooking. which is good, except when my wanting to be creative leads to a huge mess in the kitchen, or to the occasional disaster-resulting-in-pizza-night, or when my need to try something new paralyzes me into making nothing.
this month, Reynolds provided allrecipes allstars with samples of their traditional and non-stick foil to try new recipes. back to basics, i served up two foil-pouch cooked meals to my hungry crew. the first was this grilled salmon Greek pita.
- 1 pound fresh or frozen skinless salmon fillet
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lemon, thinly sliced
- 6 Greek pita flatbreads (for a grain-free option, try large butter lettuce leaves)
- 2 cups chopped romaine lettuce
- 1 cup fresh cherry or grape tomatoes, quartered
- 1 5.3 ounce container plain Greek yogurt
- 1 tablespoon fresh snipped basil
- 1 tablespoon fresh snipped dill weed
- Thaw fish if frozen.
- Rinse and pat dry with paper towels.
- Preheat grill to medium-high.
- Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
- Place onion in the center of the sheet.
- Top with salmon.
- Drizzle with the olive oil and sprinkle with the salt and black pepper.
- Top with lemon slices.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
- Stack flatbreads; wrap tightly in heavy duty aluminum foil.
- Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
- Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once.
- Remove all from grill.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices.
- Use two forks to pull the salmon apart into chunks.
- Assemble pita sandwiches by topping with the salmon, onions, lettuce, and tomatoes.
- Fold in half to serve.
- In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.
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