This evening my youngest son came for dinner and I was excited to prepare Copper River Salmon for him. I wanted to make it different so hubby doesn't tire of it -- as for me, I could eat it every single day! I decided to go with a Greek Spanakopita Style theme (topping it with chopped fresh baby spinach, fresh dill, lemon zest, feta cheese, olive oil and black pepper). It turned out amazing! I "roasted" it on my grill using it as an outdoor oven. It took 12 minutes to roast at about 450 degrees in a foil packet opened at the top and then sealed tightly and removed from the heat to sit for about 5 minutes or so. I brushed the salmon with olive oil and gave it a light dusting of Penzey's Greek Seasoning, then topped it with slices of lemon and then the spinach-feta topping. I loved it. I snapped a few photos below and included the easy peasy recipe. Enjoy!
|Spike is so excited we're having salmon for dinner -- he LOVES Copper River Salmon!
|He's patiently waiting while it cooks on the grill
|My first raspberries that I didn't know I had!
Copper River Salmon - Greek Spanakopita Style
1/4 to 1/2 teaspoon Greek Seasoning (or substitute salt and pepper, to taste)
1 medium lemon, sliced
8 ounces fresh baby spinach, cooked/wilted and chopped
1/3 cup crumbled feta cheese
Ground black pepper, to taste
1 to 2 teaspoons fresh dill
1 teaspoon fresh lemon zest
Preheat grill (or oven) to 425-450 degrees.
In a small bowl, combine remaining 1 tablespoon olive oil, spinach, feta cheese, black pepper, dill, and lemon zest. Top salmon with spinach-feta mixture. Place open salmon packet on hot grill (or oven) and close lid. Try to maintain grill temperature between 425 and 450 degrees F. Cook for 10 to 12 minutes. Remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes.