A longtime crowd favorite. Salmon steaks steamed in foil pouches with sweet onion, pineapple, craisins, and a kick of garlic — the kind of sweet-savory combo that makes everyone ask for seconds.
Ingredients
- Sweet onion: 1
- Red onion: 1
- Green onion (scallion): 1 bunch
- Craisins: 6–8 oz
- Crushed pineapple: 20 oz
- Pink Himalayan salt: ¼ cup
- Black pepper: ¼ cup
- Minced garlic: ¼ cup
- Salmon steaks: cut roughly 2 in × 4 in
- Heavy-duty foil paper: 1 roll
Instructions
First things first. This recipe is all about Mise en Place (things in place). Prep your salmon by cutting it into roughly 2-inch by 4-inch pieces. Thinly slice your sweet and red onion, and dice up your scallions.
Next, tear off 8 sheets of the heavy foil paper. Note: they have to be big enough to enclose the entire salmon steak, with room for space between the top of the salmon and the top of the foil.
Lay one salmon steak in the middle of a piece of foil. Scrunch up the foil around the salmon steak (forming a deep well). Add in a few slices of sweet and red onion, some craisins, some crushed pineapple, a pinch of salt and black pepper, some diced scallions, and a few pieces of minced garlic. Repeat until all prepped.
Almost done. Carefully close the foil paper around the salmon (leaving room in the foil paper for the steam to build up and cook the salmon). Place your silver pouches on a sheet tray or some over-friendly vessel and pop them in the oven.
Cook them at High Broil for 30 minutes and get ready for salmon greatness!
You’re the Chef here! Meaning, add the ingredients YOU like.
