Good-Bye Winter. Let’s Grill.

Posted April 7, 2014 by jimhigley

Grilling is my secret weapon. It makes even a so-so cook like me look way better.

My other secret is using aluminum foil pouches. The beauty of foil pouch grilling is—other than an occasional flip—you can leave your food unattended with little risk of over-cooking.

It’s good. It’s tasty. And the clean-up is a breeze.

One of my favorite meals is marinated sesame seed salmon, Yukon Gold potatoes and onions, served with a side of grilled asparagus. Preparation time for all three of these is about 15 minutes. Total grilling time is about a half an hour. It’s the perfect pull-together-fast meal for any night of the week!

These recipes work great on gas or charcoal grills. The key is to do your set up in a way that allows you to place the pouches of aluminum foil over indirect heat. An inside temperature of around 400 degrees works best.

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Ingredients for Marinated Sesame Seed Salmon

  • Salmon (skin removed) – about 1/3 – 1/2 pound per serving. Cook as one piece of salmon
  • Teriyaki marinade sauce (anywhere from 1/2 – 3/4 cup)
  • Sesame seeds (your choice as to quantity – about 1 ounce for about 4 servings)
  • Pepper (optional)
  • Aluminum foil

Notes: This is excellent chilled the second day! It also can be used in salads.  

  1. Place the single piece of salmon in a zip-lock bag. Add the teriyaki marinade sauce. Make sure the sauce covers all surfaces by gently rotating the bag. Place in refrigerator for 15 – 30 minutes, turning occasionally.
  2. When the salmon is done marinating, remove from zip-lock bag and place on center of a large piece of aluminum foil.
  3. Sprinkle sesame seeds evenly and generously over the entire top of the salmon.
  4. Add pepper to taste
  5. Take a second piece aluminum foil (same size as the first) and place on top.
  6. Seal the edges on all four sides of the assembly. Be sure to seal tightly.
  7. Place over indirect heat on the grill. Close lid. Cook for approximately 30 minutes or until done.

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Ingredients for Yukon Gold Potatoes and Onions

  • 8 small Yukon Gold Potatoes (cut into bite-size pieces)
  • 1 small red onion, sliced
  • 1 tsp salt
  • Pepper to taste
  • 4 tsp olive oil
  • Aluminum foil

Notes: This should serve 4 people. You can use any potato you like for this recipe. Red potatoes will work fine. I like the golden color of the Yukons next to the plated salmon.

  1. Lay a 12” x 12” piece of aluminum foil down.
  2. Place the potatoes in the center of the aluminum foil
  3. Place the sliced onions on top of the potatoes
  4. Add seasoning on top of the mixture.
  5. Sprinkle olive oil over the entire mixture.
  6. Take a second piece of 12” x 12” aluminum foil and place on top.
  7. Seal the edges on all four sides of the assembly. Be sure to seal tightly.
  8. Place over indirect heat on the grill. Close lid. Cook for approximately 30 minutes (turning one time) or until done.
  9. When done, gently shake the pouch before opening to mix.

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Ingredients for Grilled Asparagus

  • Asparagus (3-4 spears per serving)
  • Olive oil (about 2 tbsp for every 10 spears)
  • Pepper
  • Garlic salt
  • Aluminum foil

Notes: I like to do these in tin foil pouches of about 10-12 spears each so you may have more than one foil pocket based on the number of servings you make.

  1. In the center of a 12” x 12” piece of aluminum foil, place 1 tbsp of oil.
  2. Wash and dry asparagus. Cut off the bottom of each spear.
  3. Place the bundled asparagus in the middle of the tin foil, directly on top of the oil. The asparagus should only be 1 – 2 spears deep.
  4. Season with pepper and garlic salt to taste.
  5. Drizzle 1 tbsp of olive oil over the seasoned asparagus spears.
  6. Take a second piece of 12” x 12” aluminum foil and place on top.
  7. Seal the edges on all four sides of the assembly. Be sure to seal tightly.
  8. You’ll place the asparagus on the grill towards the end of the grill time for the salmon and the potatoes. The asparagus pockets should be placed over indirect heat. For firmer asparagus, grill for 3 minutes then flip for another 3 minutes. For softer asparagus, try cooking for 5 minutes on each side.
  9. When done, gently shake the pouch before opening to mix.

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