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Salmon Packets with Parsley, Rosemary, and Thyme Three Stars

Salmon Packets with Parsley, Rosemary, and Thyme

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 16 minutes

Ingredients: Add ingredients to List

2 each Cloves garlic, minced
2 tablespoons Fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
4 each (6 oz.) Salmon fillets, skin removed
2 each small summer squash, halved and cut into 1/4-inch-thick half moons (about 2 cups)
2 each small zucchini, halved and cut into 1/4-inch-thick half moons (about 2 cups)
1/2 medium Red onion, thinly sliced
1/4 teaspoon kosher salt
1/4 cup Finely chopped parsley
2 teaspoons Minced fresh thyme
4 sprigs Fresh rosemary

directions:

1. Add garlic, lemon juice, oil, paprika, and pepper to a gallon-size resealable plastic bag. Place the fish in the bag, squeeze out the air and seal the bag. Turn the bag a few times to coat the fish with the mixture. Place bag in the fridge for at least 4 hours, up to 24 hours.
2. When ready to cook the fish, remove bag from the refrigerator. Preheat grill to medium heat. Have ready four 18-inch-long sheets of heavy-duty foil and place them on a clean work surface.
3. Divide summer squash and zucchini pieces among the 4 pieces of foil, placing equal amounts of each in the center. Top each pile of squash with a quarter of the red onion slices, then sprinkle each portion with some of the salt. Remove fish from the plastic bag and place a fillet on top of each portion of vegetables. Drizzle any remaining marinade over the fish portions. Sprinkle fish with parsley and thyme and finish with a rosemary sprig on top.
4. Fold the long sides of each piece of foil up toward the center, then fold the two shorter ends toward the middle, overlapping them at the top and then folding down to seal each packet.
5. Place packets on the grill, away from direct heat. Close cover and cook 13 to 16 minutes. Check that fish is cooked by unwrapping one of the foil packets and checking the fish with a fork; it should be opaque throughout. When done, transfer packets to a baking sheet. Let rest for 2 minutes.
6. Place packets on individual plates and instruct diners to open them, being careful of escaping steam.
Source: Hannaford fresh Magazine, July -,- August 2012

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Quantity Ingredients  
2 each Cloves garlic, minced  
2 tablespoons Fresh lemon juice  
1 tablespoon olive oil  
3/4 teaspoon smoked paprika  
1/4 teaspoon freshly ground black pepper  
4 each (6 oz.) Salmon fillets, skin removed  
2 each small summer squash, halved and cut into 1/  
2 each small zucchini, halved and cut into 1/4-inc  
1/2 medium Red onion, thinly sliced  
1/4 teaspoon kosher salt  
1/4 cup Finely chopped parsley  
2 teaspoons Minced fresh thyme  
4 sprigs Fresh rosemary  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 330 kcal (16%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 5 g (22%)
Cholesterol 70 mg (23%)
Sodium 200 mg (8%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 2 g (8%)
Protein 28 g (46%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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