Cooking Outdoors Grilling, Camp and Dutch oven Cooking! » 2009

Foil Cooked Salmon with Fresh Broccoli and Onions

Love Salmon? Salmon cooked on the barbecue? Love to clean up the mess?

No? Me either, that’s why I cooked this Salmon dish in foil. My friend Kurt Ploetz aka “Outdoor Chef Kurt” from www.fishgriller.com sent me this recipe awhile back. Kurt calls it ” Ranch Dressing Salmon Fillets with Orange Slices”, way too many words for me, so at our house we just call it fantastic!

Why cook in foil?

Cooking in foil has a few very worth while positives:

No mess, just throw the foil into the recycle bin.
Keep’s the Barbecue grill clean.
Seals in flavor.
Stores well, nice little roll in a box, very little space needed.
Serves as a plate replacement, eliminating dish washing.

I could go on for ever about cooking in foil! However, I am quite sure you would rather read about the recipe instead. Of course I made some alterations to suit my cooking style and taste but it is very close to Kurt’s original recipe.

Ranch Dressing Salmon Fillets with Orange slices

Ingredients

1 whole Salmon fillet

1/2 cup Ranch dressing

1 tbs olive oil

1 whole fresh orange, slice into 1/4 inch slices, then cut of the rind.

salt and pepper to taste

1 large sheet of foil to wrap Salmon

Preparation

Wash and pat dry the Salmon fillet. Rub Salmon fillet with Olive oil and sprinkle with salt and pepper. Place Salmon fillet on top of foil sheet and pour ranch dressing over the top of the Salmon fillet. Place three to four Orange slices on top of the Salmon fillet and wrap up tight with the foil. Cook on indirect heat for approximately 20 minutes at 350° f. No need to flip the foil packet.

Foil cooked Broccoli and Red Onions

Ingredients

1 crown of fresh Broccoli

1/2 red onion sliced

2 garlic cloves diced

2 tbs Olive oil

salt and pepper to taste

1 large sheet of Aluminum Foil to make a packet

Preparation

Cut Broccoli into bit sized pieces, mixed together with onion and garlic. Place ingredients onto foil sheet and sprinkle with Olive oil, salt and pepper. Mix together and fold foil over Broccoli to make a sealed packet. Cook on indirect heat for approximately 20 minutes at 350° f. Flip the packet once.

I made some Brown rice to go with this dish and there were no left overs this night!

Thank you Outdoor Chef Kurt for another great recipe.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Outdoor Cook’s Baked Yukon Gold Potatoes

Yukon Gold Potatoes are large, with golden, buttery-tasting waxy flesh. They make perfect companions to any grilled dish being excellent baked, grilled or even mashed. We choose to bake them in a grill at Cooking-Outdoors.com with individual mini Cast Iron servers from Lodge. The creamy fleshed Yukon Potatoes sliced up with onion, bacon and topped with Cheddar cheese is delicious.

This recipe is for 2 people.

Ingredients:

2 Lodge 10 Ounce Rectangular Mini Servers
6 sliced Yukon Gold Potatoes
1/2 sliced yellow onion
3 strips Bacon cooked and crumbled
2 cloves garlic chopped
1 tbs olive oil
Garlic salt and pepper to taste
1/2 cup Cheddar cheese

Preparation:

Pre-heat your grill to 350°. Grease your Lodge 10 Ounce Rectangular Mini Server. Mix of the ingredients (except Cheddar cheese) together in a bowl or bag. Divide into two equal proportions and place into servers. Cook for 35 minutes then sprinkle Cheddar cheese over the top to melt for 5 minutes longer.

Give these a try with beef, pork or chicken. They are sure to be a big hit.