Foil Grilled Salmon with Coconut, Ginger & Lemon Recipe

Foil Grilled Salmon with Coconut, Ginger & Lemon

4	sheets (12x24-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
3	tablespoons unsweetened coconut milk
3	tablespoons soy sauce
4	(6 oz. each) skinless salmon fillets
2	inches fresh ginger, cut into matchstick slivers
4	scallions, trimmed and sliced
2	stalks lemongrass, trimmed and cut into 1-inch pieces OR 8 strips lemon zest
2	Serrano or jalapeno chilies, seeded and thinly sliced crosswise
8	large sprigs fresh cilantro
	Fresh ground black pepper

COMBINE coconut milk and soy sauce in a large bowl. Add salmon and turn to coat with mixture. Cover with foil; place in refrigerator to marinate at least 30 minutes.

PREHEAT grill to high.

CENTER 1/8 of the ginger slivers, 1/8 of scallions, a piece of lemongrass or lemon zest, a few chile slices, and a sprig of cilantro on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with a salmon fillet; season with black pepper. Top the fish with more ginger, scallion, lemongrass, chilies and cilantro.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

GRILL 7 to 9 minutes or until fish is done.

Signature Steven Raichlen recipe, author of How To Grill (Workman Publishing)

Number of Servings: 4