Greek-Style Grilled Salmon Packets

Prep time: 15min

Total time: 30min

Serves 4

Ingredients
Nutritional Information

1/3 cup

crumbled feta cheese

75 mL

1/4 cup

finely chopped red onion

60 mL

1/4 cup

sliced pitted black olives

60 mL

2 tbsp

finely chopped fresh dill

30 mL

1 tsp

dried oregano

5 mL

large leaves of fresh collard, Swiss chard or other hearty greens

4 X 4 oz

skinless salmon fillet portions

125 g

salt and pepper to taste

lemon, washed, sliced into 8 rounds and seeded

4 tsp

olive oil, divided

20 mL

11/4 cups

tzatziki

300 mL

slices pita bread, heated through

Per serving (1/4 of the recipe):

calories

360

fat

25 g

saturated fat

7 g

carbs

8 g

sugar

6 g

protein

26 g

cholestrol

85 mg

fibre

1 g

sodium

710 mg

Directions

In a small bowl, toss together feta, onion, olives, dill and oregano. Set aside.
Trim off stems and tough section of rib from leaves by running tip of sharp paring knife along either side of the toughest part of the rib, cut out and discard. The leaves need to be soft enough to fold over. Set aside.
Lay four 12 x 12-in. (30 x 30-cm) sheets of foil on work surface. In centre of each sheet of foil, slightly overlap 2 leaves. Place 1 fish fillet in centre of each leaf. Season fish with sea salt and pepper to taste. Divide feta mixture evenly on top of each fish fillet, place 2 lemon slices on top and drizzle each with 1 teaspoon olive oil.
Fold ends of leaves over top of fish and toppings (do not fold foil at this point). Wrap foil around bundles and close up tightly. Place packets on grill preheated to medium. Close lid and cook 5 min., turn over and cook another 10 min., until a meat thermometer reads 140°F to 150°F (60°C to 65°C). Serve packets with tzatziki and grilled pita bread.

Tip

Can also bake packets in oven at 450°F (230°C) for 15 min., or until fish is cooked through.