As we approach springtime in Arizona we are entering the calm before the inferno. Grilling now is perfect as opposed to July when you can just throw the food on the sidewalk and it basically cooks itself. I feel like the first official recipe should be a little fancier then the basic in and out of the kitchen. It will however follow the basic rule of minimizing my time in the least favorite room in the house.
Salmon fillet, no skin or bones. Typically, I buy a piece from Costco which will feed 8 main courses.
3 Tablespoons capers
16 ounces mushrooms, sliced and browned
1 can artichoke hearts quartered
1 ruby red grapefruit
Place the salmon on a large piece of aluminum foil big enough to enclose all the ingredients. Heavily smear the top of the fish with Dijon mustard. Sprinkle the capers, mushrooms and artichokes over the top. Squeeze the juice from the grapefruit over the assembled dish. Roll the ends of the foil and enclose the fish in an aluminum pouch.
The joy of this particular dish is that you can cook it on the grill or in the oven depending on the weather and the crowd. Set the grill to medium high or the oven to 375 degrees for approximately 30 minutes. The way to tell if it’s done is to stick a fork in it and twist it. If the fish turns easily, you are good to go. A great side is grilled asparagus, just coat with olive oil and grill for 3 to 5 minutes.