Grilled Salmon Foil Packs with Tomatoes, Chickpeas and ZhugGrilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug
Grilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug
Grilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug
Spicy, fresh and green, zhug is a Middle Eastern sauce that is a perfect pairing to all things summer. Served with salmon fillets, cherry tomatoes and canned chickpeas, this dinner is easy on prep and big on flavor.
Logo
Recipe - Shakopee
Grilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug recipe
Grilled Salmon Foil Packs with Tomatoes, Chickpeas and Zhug
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
4 skin-on salmon fillets (4- to 6-oz each), thawed if frozen
1/2 cup cilantro, finely chopped
2 jalapeños, seeded and finely chopped
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 1/4 tsp salt
1/4 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon black pepper
1/2 teaspoon smoked or sweet paprika
4 tablespoons butter
2 cups cherry tomatoes
1 can (15 oz) chickpeas, rinsed and drained
Directions
  1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  2. In medium bowl, combine cilantro, jalapeno, garlic, olive oil, lemon juice, 1/4 teaspoon of the salt, cumin, cardamom and pepper.
  3. In small bowl, mix butter, paprika and remaining 1 teaspoon salt. Divide tomatoes and chickpeas evenly among foil pieces. Place a salmon fillet over tomato mixture in center of each foil piece. Drizzle butter mixture over salmon and vegetables.
  4. Fold foil over salmon and tomato mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  5. Cover and grill packets over medium heat 12 to 15 minutes or until salmon flakes easily with fork. Carefully fold back foil; transfer to plates. Top with zhug.

TIPS:

  • Skin-on salmon is sturdy and easier to transfer from the foil packs to plates. Skin can be easily removed after cooking. But skinless salmon fillets also work well – just use a fish spatula to carefully lift the fillets from the tomato mixture to move to plates.
  • The heat of jalapeños varies tremendously, from barely hotter than a bell pepper to almost as hot as a serrano. For guaranteed heat, you can substitute serrano peppers for the jalapeños in the zhug.
  • Want to skip some of the chopping? The zhug can be prepared in a food processor. You will need 1 1/2 cups loosely packed cilantro leaves.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 skin-on salmon fillets (4- to 6-oz each), thawed if frozen
1/2 cup cilantro, finely chopped
Fresh Cilantro Herbs
Fresh Cilantro Herbs, 1 Each
$1.49
2 jalapeños, seeded and finely chopped
Fresh Jalapeno Peppers
Fresh Jalapeno Peppers, 0.1 Pound
$0.30 avg/ea$2.99/lb
3 garlic cloves, finely chopped
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
2 tablespoons olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
2 teaspoons fresh lemon juice
Produce Lemon
Produce Lemon, 1 Each
$0.99
1 1/4 tsp salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1/4 teaspoon cumin
Essential Everyday Cumin, Ground
Essential Everyday Cumin, Ground, 2 Ounce
$3.39$1.70/oz
1/4 teaspoon cardamom
1/4 teaspoon black pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1/2 teaspoon smoked or sweet paprika
Spice Trend Paprika
Spice Trend Paprika, 0.75 Ounce
$2.99$3.99/oz
4 tablespoons butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
2 cups cherry tomatoes
Bushel Boy Cherry Tomatoes
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
1 can (15 oz) chickpeas, rinsed and drained
Bushs Best Garbanzos Chick Peas
Bushs Best Garbanzos Chick Peas, 16 Ounce
$1.99$0.12/oz

Directions

  1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  2. In medium bowl, combine cilantro, jalapeno, garlic, olive oil, lemon juice, 1/4 teaspoon of the salt, cumin, cardamom and pepper.
  3. In small bowl, mix butter, paprika and remaining 1 teaspoon salt. Divide tomatoes and chickpeas evenly among foil pieces. Place a salmon fillet over tomato mixture in center of each foil piece. Drizzle butter mixture over salmon and vegetables.
  4. Fold foil over salmon and tomato mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  5. Cover and grill packets over medium heat 12 to 15 minutes or until salmon flakes easily with fork. Carefully fold back foil; transfer to plates. Top with zhug.

TIPS:

  • Skin-on salmon is sturdy and easier to transfer from the foil packs to plates. Skin can be easily removed after cooking. But skinless salmon fillets also work well – just use a fish spatula to carefully lift the fillets from the tomato mixture to move to plates.
  • The heat of jalapeños varies tremendously, from barely hotter than a bell pepper to almost as hot as a serrano. For guaranteed heat, you can substitute serrano peppers for the jalapeños in the zhug.
  • Want to skip some of the chopping? The zhug can be prepared in a food processor. You will need 1 1/2 cups loosely packed cilantro leaves.