Salmon Grill Packets

1. 1

   Preheat your gas grill.

2. 2

   In a small bowl, combine couscous*, cashews, chopped scallions and orange peel; set aside.

3. 3

   In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tblsp sesame oil, and the ginger; set aside.

4. 4

   Tear off four 2-foot-long sheets of heavy duty foil and fold each in half to form a rectangle; brush with sesame oil.

5. 5

   Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish filet; season with salt and pepper.

6. 6

   Fold the edges of the foil up and inward to start forming a packet.

7. 7

   Whisk the grilling sauce and pour about 1/4 cup into each packet.

8. 8

   Roll up the edges of the foil together to seal.

9. 9

   Grill the packets over indirect medium heat, with the lid down, for 25 minutes.

10. 10

    let the fish rest for 3 minutes before opening the packets.

11. 11

    Garnish with the remaining scallion matchsticks.

12. 12

    * note the recipe in the magazine did not specify cooked couscous, but there just doesn't seem to be enough liquid to cook the couscous on the grill in the packet, I may try it that way the first time and update this recipe!

* Per serving · 4 servings · Values may vary.