Caprese Potato Salmon Foil Packets Caprese Potato Salmon Foil Packets

Caprese Potato Salmon Foil Packets

Boomer Gold

A light and fresh recipe for those warm summer nights. Basil, bocconcini, and Creamer potatoes complement this grilled salmon dish beautifully.

Notes:

Want some tips on how to make the perfect foil pack? Chef Antoine walks you through a step-by-step guide.

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Caprese Potato Salmon Foil Packets

By Dara Michalski

Caprese Potato Salmon Foil Packets

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

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.

Step 1 out of 9

Preheat grill to medium-high heat.

Step 2 out of 9

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.

Step 3 out of 9

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.

Step 4 out of 9

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.

Step 5 out of 9

Place the packets on the grill and cook until the potatoes are just tender when pierced with a fork, 15 to 20 minutes.

Step 6 out of 9

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.

Step 7 out of 9

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.

Step 8 out of 9

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.

Step 9 out of 9

Top each portion with thinly sliced basil. Serve.

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