MMM...this is such a great way to make salmon on the grill in the summer. And obviously this could be done in the oven as well, but then you wouldn't get the carmelization of the shallots that happened on the grill - MMM again!I make these packets for potatoes and veggies a lot, and the method is just the same. I placed the salmon on parchment paper, drizzled on a little olive oil, then place the sliced shallots and the herb stalks (thyme and rosemary) on top. I seasoned with a little salt and pepper and then carefully wrapped up the paper around the fish. Then I placed the bundle on a piece of foil large enough to seal tightly. Make tight seams as you close the foil around the parchment bundle, then place it on a medium hot grill. We actually cooked ours a wee bit too long, so watch it carefully since the time needed will vary tremendously, depending on the thickness of your piece of salmon.
Obviously the possibilities of ingredient and seasoning combinations is limitless. One note is that if you use potatoes in these packets, it's best to partially pre-cook them by either popping them in the microwave or parboiling them. Here's another "foil packet" recipe on this blog. Experiment and enjoy!
