Hy-Vee Recipes and Ideas

Directions

1. Step1
   Lightly grease grill rack. Preheat grill to medium-high heat. Fold a 36-by-18-inch piece of heavy-duty foil in half to make an 18-inch square. Lightly coat foil with cooking spray.
2. Step2
   Place potatoes and onion in center of foil. Sprinkle with salt and black pepper; drizzle with 1 tablespoon oil. Bring up opposite sides of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving a space for steam to build.
3. Step3
   Place packet over medium heat. Grill 35 to 40 minutes or until potatoes are tender.
4. Step4
   Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor. Cover; blend or process until smooth. Cover and chill until serving time.
5. Step5
   Rinse salmon; pat dry. Cut fillets into eight (4-ounce each) pieces.
6. Step6
   Brush salmon with remaining oil. Sprinkle with basil; season with salt and black pepper.
7. Step7
   After potatoes have grilled for 25 minutes, place fillets, skin-side-down, on grill. Top with lemon slices.
8. Step8
   Grill 8 to 12 minutes or until fish just flakes when tested with a fork. Do not turn fish during grilling.
9. Step9
   *Reserve 4 pieces of salmon.
10. Step10
    Serve remaining salmon with potatoes and lemon-garlic sauce.
11. Step11
    *Note: Remove skin from salmon; break up salmon into large chunks. Place in a container. Cover and store in refrigerator up to 3 days. Use in the Salmon and Nectarine Salad with Honey-Lemon Dressing recipe.