Last week Brian was flippling through my Everyday with Rachael Ray Magazine and came across a recipe he wanted to try. I'm all about not having to be the one who cooks so we tried it last Friday night. We have now added this as one of our stable meals. It's SUPER easy, makes hardly any mess, and takes about 5 minutes of prep time.
Grilled Salmon, Bacon, & Feta Packets
Ingredients:
Four 6-ounce, 1-inch-thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 crumbled feta cheese
2 tomatoes, chopped
Directions:
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.
Note: This can also be done in the oven too if you do not have time to mess with the grill or if it's raining.
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