CURRY GRILLED ALASKA SALMON

Recipe by Alaska Fisherman Dennis Shervey
Point Baker, Alaska

• 4 sheets (12 x 18 inches each) Reynolds Wrap® heavy duty aluminum foil
• 1 tsp. curry powder
• 1/2 tsp. lemon pepper
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1 small onion
• 1/2 cup seeded and diced Roma tomato*
• 4 (4 to 6 oz. each) Alaska salmon steaks or fillets

Center an Alaska salmon steak/fillet on each of the foil sheets. In small bowl, combine curry powder, lemon pepper, salt and garlic powder. Sprinkle mixture evenly over salmon steaks/fillets. Slice onion into 8 rings and arrange two rings over each steak/fillet. Spoon tomatoes over onion rings. Wrap and seal foil to form four packets. Cook, on medium hot grill, about 6 to 12 minutes per inch of thickness; do not overcook.

Makes 4 servings.

*Dried thyme leaves may be substituted for tomatoes.

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