Two recipes perfect for barbecue dinners... an eastern-directed salmon entree, and a side of salmon potato salad.


Curry Grilled Salmon

This vibrant recipe comes to us courtesy of Alaska fisherman Dennis Shervey of Point Baker

Serves 4

4 sheets (12 x 18 inches each) heavy duty aluminum foil

1 teaspoon curry powder

1/2  teaspoon lemon pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 small onion

1/2 cup seeded and diced Roma tomato*

4 ( 6 oz each) Vital Choice salmon fillets

• Center an Alaska salmon fillet on each of the foil sheets. 

• In small bowl, combine curry powder, lemon pepper, salt and garlic powder. Sprinkle mixture evenly over salmon steaks/fillets. 

• Slice onion into 8 rings and arrange two rings over each fillet. Spoon tomatoes over onion rings. 

• Wrap and seal foil to form four packets. 

• Cook, on medium hot grill, about 6 to 8 minutes per inch of thickness; do not overcook.

*Dried thyme leaves may be substituted for tomatoes.