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Instructions |
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Place each salmon filet skin side down individually on piece of foil approx. 1.5 ft. long (big enough to wrap and seal around fish). Season filet with salt and pepper, cover with slices of onion and minced garlic.
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Shape foil walls around filet, leaving approx. 1/2 inch space around edges of fish. Pour in beer to cover approx. 1/2 the thickness of filet - approx. 1/2 cup beer. Continue shaping foil around filet, and seal the foil pocket completely.
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It is important that the foil be sealed to ensure the beer will poach the salmon. You may want to use 2 layers of foil to ensure seal and avoid rips. Repeat for all filets. Place foil pockets on med-high grill. Cook for approximately 10 min.
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For dill sauce- combine all ingredients in bowl, mix thoroughly. Best to make ahead of time to let flavors blend. Reduce or increase proportions depending on number of servings.
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Suggestions |
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for a change use lime juice.
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Originally Submitted
11/8/2009
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