Recipe for Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron

Last weekend I finally got my grill out of the neighbor's garage, where it's been stored (for a worthwhile reason) since November. I'd been anticipating trying some of the grilling recipes I've longingly saved, and as soon as I took a bite of this salmon cooked in foil with tomatoes, olives, garlic, thyme, and saffron, I knew this was a recipe I'll make over and over. Not only does it have so many flavors I love, but it was so easy that you can have it on the table in 20 minutes. And no worries if you don't have the optional saffron, I'm sure this combination will taste wonderful without it.

Start by combining diced tomatoes, Kalamata olives, olive oil, garlic, thyme, saffron, and a bit of salt and pepper. (I made two pieces of salmon to try the recipe, so this is half the amount you'll have. One great thing about this recipe though is how easy it would be to make just one or two servings, depending on how many people you're feeding.)

Saffron is the most expensive spice in the world, made from the dried stigma of the Saffron Crocus. Although it's expensive, it's used in very small amounts, so a tiny container like this will flavor many dishes. It has a slightly bitter, musty flavor that's hard to describe, but which is beloved around the world for seasoning rice, chicken, seafood, and traditional dishes like Paella.

Salmon is placed on foil, then topped with the tomato-olive mixture. I sprayed the foil with olive oil before I put the fish on.

Then loosely fold over the top pieces and ends of the foil to make a flat packet to sit on the pre-heated grill. You won't be turning them over, so you don't have to be too careful about the wrapping.

The packets take about 8-10 minutes to be done, plus another couple of minutes resting time, and there's a lot of flavorful juice, so serve them inside the foil.

Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron
(Makes 4 servings, but this recipe can easily be modified to make just the number of servings you need; recipe adapted slightly from Fine Cooking Grilling 2008.)

4 pieces salmon (recipe called for skin-on, but I used salmon pieces without skin)
1 cup diced tomatoes (I used cherry tomatoes)
1/4 cup diced Kalamata olives (about 20 olives)
1 T finely minced garlic
1 tsp. chopped fresh thyme leaves (other herbs could be substituted, but I would not use dried thyme)
small pinch saffron, about 15-20 threads (saffron is optional, but use it if you have some)
1/4 tsp. salt, plus more for seasoning salmon (I used sea salt)
fresh ground black pepper to taste
1/4 cup extra-virgin olive oil

Preheat gas or charcoal grill to high (you can only hold your hand there for 1-2 seconds at that temperature.) If you don't have a grill, I think these packets could be cooked in a hot oven. I'd use a temperature of at least 450F for oven cooking.

While grill heats, combine diced tomatoes, diced olives, minced garlic, chopped thyme, saffron, salt, and fresh ground black pepper, then stir in olive oil.

Tear piece of foil big enough to completely wrap the salmon with a bit extra to fold over and seal. Spray or brush foil pieces with olive oil. Place a piece of salmon in the center of each piece of foil and season with a small amount of salt and fresh ground black pepper. Spoon 1/4 of the tomato-olive mixture over each piece of salmon. Fold up sides of foil, then fold together in the center and fold over ends so each salmon piece is sealed inside the foil packet.

Put packets on grill and cook on high for 8-10 minutes. I opened one after 8 minutes and thought it was not quite done, so I turned off the grill and let the packets sit on the hot grill for 1 more minutes. Let salmon rest about 2 minutes, then fold down sides of foil and serve each piece of salmon in the foil.

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South Beach Suggestions:

This is a perfect entree recipe for any phase of the South Beach Diet, or any other low-glycemic eating plan. For phase one, serve with something like Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. For phase two or three, this would be great with Georgette's Really Lemony Greek Pilafi.

More Versions of Grilled Salmon You Might Like to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Salmon with Asian Dipping Sauce from Kalyn's Kitchen
Herb-Encrusted Grilled Salmon from Kalyn's Kitchen
Grilled Salmon with Sun-dried Tomato, Olive, and Caper Relish from Kalyn's Kitchen
Easy Grilled Salmon from Simply Recipes
Miso-Marinated Grilled Salmon from Andrea's Recipes
Saucy Grilled Salmon from Inspired Bites
Grilled Salmon with Avocado Salsa from Laylita's Recipes
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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