A light and fresh recipe for those warm summer nights. Basil, bocconcini, and little potatoes complement this grilled salmon dish beautifully.
Want some tips on how to make the perfect foil pack? Chef Antoine walks you through a step-by-step guide.
- Large bowl
- Heavy duty foil
- Medium bowl
- 1/2 lb Little Potatoes
- 3 tsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt, divided
- 1/4 tsp ground pepper
- 2 (4 oz) fillets salmon
- 1 tsp balsamic vinegar
- 3/4 cup grape tomatoes, halved
- 6 balls bocconcini, halved
- 6 basil leaves, divided
Preheat grill to medium-high heat.
Place the quartered potatoes in a bowl and toss with two teaspoons olive oil, 1/4 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon and pepper.
Using two pieces of foil per packet (each 12 inches long), form an ‘X’ by overlapping the foil. Alternatively, use one sheet of heavy-duty foil.
Divide the potato mixture in half and place each half in the middle of each foil packet. Wrap the foil over the potatoes, pinching the foil to seal.
Place the packets on the grill and cook until the potatoes are just tender when pierced with a fork, 15 to 20 minutes.
In a medium bowl, combine the remaining one teaspoon olive oil, balsamic vinegar, 1/4 teaspoon oregano, and 1/4 teaspoon salt. Add the salmon fillets and turn to coat.
Remove the packets from the grill and open carefully. For each packet, top each potato portion with a salmon fillet, half of the tomatoes, and two basil leaves. Reseal the foil and return the packets to the grill. Cook until the salmon is almost cooked through, about five minutes.
Remove the packets from the grill again and carefully open. Remove and discard the basil leaves and top with the bocconcini. Seal and return to the grill, and cook until the cheese is melted, about two minutes.
Top each portion with thinly sliced basil. Serve.