SIMPLE GRILLED SALMON WITH SPICE BLENDS

SIMPLE GRILLED SALMON WITH SPICE BLENDS

Serves 4.

Note: If you don't have heavy foil, use two sheets of regular foil, stacked. We tested this recipe with McCormick Grill Mates Salmon Seasoning, but any herb-seasoning blend you like can be used, such as Italian or herbs de Provence. We've also tested Paul Prudhomme's Seafood Magic with great results. The garlic is not necessary if you're using Salmon Seasoning or Seafood Magic.

• 1 sheet heavy aluminum foil (see Note)

• 1 to 11/3 lb. salmon fillet, skin on

• 1/3 c. white wine

• 2 tsp. Worcestershire sauce

• 2 tsp. dried herb-seasoning blend (see Note)

• 2 tsp. bottled minced garlic, optional (see Note)

• 4 lemon slices, optional garnish

Directions

Place a sheet of foil on a cookie sheet that's about 2 inches larger than the salmon on all sides. Place fillet skin side down in middle of foil. Fold up the edges, crimping to form a 1-inch-high lip all the way around fish.

To cook on grill: For gas grill, turn to medium-high (about 400 degrees). For charcoal, prepare indirect heat (putting coals on either side and cooking food in the center).

To cook in oven: Preheat broiler. Follow directions below, but put fish in foil in bottom of broiler pan.

Either method: Slide fish (in the foil) from cookie sheet onto grill or bottom of broiler pan. Cook until the fish is opaque throughout, about 10 minutes, or to desired doneness. (Time will vary depending on thickness.) Remove from the grill.

To serve, cut into portions. To remove skin, slide a metal spatula between salmon and skin, and lift fish away from skin. (Skin often sticks to foil, making this easy.) Serve garnished with lemon slices, if desired.

Nutrition information per serving: