Salmon sealed in parchment-and-foil packets and grilled, served with a fresh strawberry, red onion, and ginger salsa

Sealing a parchment-and-foil packet tight enough to hold steam on a hot grill, with no way to peek inside while it cooks, takes a little trust the first few times. Fold each edge over twice, press the seams flat, and leave the lid down until you actually expect the fish to be close to done. The steam trapped inside is doing the entire job.

Salmon is rich in omega-3 fat, and researchers have linked those fats to how well the body winds down an inflammatory response once it has served its purpose, worth knowing while you move an Autoimmune condition toward Remission one meal at a time. The strawberries piled into the salsa hold vitamin C of their own, tied to collagen production, so the sweet-tart topping is pulling more weight than it looks like.

A whole fish gave you the salmon on this plate. Choose one from a source you would feel good asking questions about, and when the packet finally opens, let the pink fish under the red salsa be something you actually look at, not just eat.

Ingredients

For the salsa:

• 1.5 cups diced strawberries
• 1/4 cup diced red onion
• 1 tsp finely grated fresh ginger
• juice from 1/2 orange
• juice from 1/2 lemon

For the salmon:

• 1 lb salmon, cut into 2 pieces
• 1 lemon, thinly sliced
• sea salt

Method

1. Make the salsa first. Combine the diced strawberries, red onion, grated ginger, orange juice, and lemon juice in a bowl. Stir gently and set it aside so the flavors come together while the fish cooks.
2. Heat the grill to medium.
3. For each piece of salmon, lay a sheet of parchment on top of a sheet of foil. Set the salmon in the center, season it with sea salt, and lay a few lemon slices over the top.
4. Fold the parchment and foil up and over the fish, sealing the edges well to make a closed packet that traps the steam.
5. Grill the packets, lid closed, until the salmon is just cooked through and flakes gently. Open the packets carefully, as the steam is hot.
6. Serve each piece of salmon topped with the strawberry ginger salsa.

Oven variation

No grill needed. Build the same parchment-and-foil packets, set them on a baking sheet, and bake in a hot oven until the salmon is just cooked through (oven time untested). Open carefully to let the steam escape, then top with the salsa.

Notes

• The salsa can be made ahead and held in the refrigerator while the fish cooks.
• Coconut-free as written.
• Servings and cooking times are not given in the source; the oven time above is an estimate and untested.

*Adapted from phoenixhelix.com*