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1
Lightly grease grill rack. Preheat grill to medium-high heat. Fold a 36-by-18-inch piece of heavy-duty foil in half to make an 18-inch square. Lightly coat foil with cooking spray.
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2
Place potatoes and onion in center of foil. Sprinkle with salt and black pepper; drizzle with 1 tbsp oil. Bring up opposite sides of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving a space for steam to build.
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3
Place packet over medium heat. Grill 35 to 40 minutes or until potatoes are tender.
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4
Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor. Cover; blend or process until smooth. Cover and chill until serving time.
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5
Rinse salmon; pat dry. Cut fillets into eight (4-oz each) pieces.
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6
Brush salmon with remaining oil. Sprinkle with basil; season with salt and black pepper.
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7
After potatoes have grilled for 25 minutes, place fillets, skin-side-down, on grill. Top with lemon slices.
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8
Grill 8 to 12 minutes or until fish just flakes when tested with a fork. Do not turn fish during grilling.
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9
Serve salmon with potatoes and lemon-garlic sauce.
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10
*NOTE: Reserve 4 pieces of salmon for future use. Remove skin from salmon; break up salmon into large chunks. Place in a container. Cover and store in refrigerator up to 3 days.
