Lizz's Salmon

4 Salmon fillets
3 Lemons, sliced
Butter, salted, 8 pat (1" sq, 1/3" high)
1/2 tsp Salt
1 tbsp fresh cracked black pepper
4 cloves Garlic, finely minced (divided)

Fire up the grill and get it to a nice medium heat. Tear off 8 pieces of heavy duty aluminum foil twice as long plus4 inches as your salmon steaks are wide. You will use 2 pieces stacked for each steak. Spray each piece of foil that will have steaks on it lightly with cooking spray.

Place one steak on each set of foil. Sprinkle with salt, pepper, and spread garlic over each steak. Take lemon slices and cover each steak with them. Then put pats of butter on butter slices. You may use more or less of the butter but you want to make sure each slice has a little butter on it. ((This is to provide moisture in the packets and to help pull the flavor of the items on the steak down through the steaks.))

Now, pull the foil up over the salmon bringing the ends together. Fold over foil 2-3 times leaving space between the foil and the steaks (somewhat tented), then crimp and fold the edges together tightly turning up slightly.

Place packets on grill until you can flake apart with fork. Do not open packets until at least 7-10 minutes have passed. Once flaky serve at once.

I usually serve with rice (made with vegetable broth instead of water for flavor), and asparagus also done on the grill drizzled with melted butter (just a tiny bit), a squeeze of lemon juice, and a dash of salt & pepper.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MAMALIZZ.