Prep 15 mins
Cook 25 mins
Nothing beats a grilled meal on a hot summer evening. This one is from June-July 2007 issue of Rachel Ray - haven't tried it yet, will update when I do!
- 1 cup couscous, cooked*
- 1⁄3 cup roasted cashews, chopped
- 5 scallions (3 chopped, 2 cut into matchsticks for garnish)
- 1 orange, juice and rind of, grated
- 1⁄4 cup dry sherry
- 2 1⁄2 tablespoons soy sauce
- 2 1⁄2 teaspoons mirin (sweetened rice wine)
- 1 tablespoon toasted sesame oil, plus more for brushing
- 1 1⁄2 tablespoons fresh ginger, grated
- 4 cups Baby Spinach
- 24 ounces salmon fillets
- salt and pepper, to taste
- Preheat your gas grill.
- In a small bowl, combine couscous*, cashews, chopped scallions and orange peel; set aside.
- In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tblsp sesame oil, and the ginger; set aside.
- Tear off four 2-foot-long sheets of heavy duty foil and fold each in half to form a rectangle; brush with sesame oil.
- Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish filet; season with salt and pepper.
- Fold the edges of the foil up and inward to start forming a packet.
- Whisk the grilling sauce and pour about 1/4 cup into each packet.
- Roll up the edges of the foil together to seal.
- Grill the packets over indirect medium heat, with the lid down, for 25 minutes.
- let the fish rest for 3 minutes before opening the packets.
- Garnish with the remaining scallion matchsticks.
- * note the recipe in the magazine did not specify cooked couscous, but there just doesn't seem to be enough liquid to cook the couscous on the grill in the packet, I may try it that way the first time and update this recipe!