Salmon Packs with Orange and Dill
Recipe and Photography by Nevada Berg
Spring has arrived and always brings with it a kaleidoscope of weather changing from one day to the next. With påske (Easter) just around the corner, many will be taking time off to indulge in whatever the day brings, whether that’s skiing, hiking, or basking in the sunlight on the patio. Påske is synonymous with many things, including trips to the cabin, outdoor activities, lots of bright oranges, and a good meal over the fire.
To celebrate this time of year, I’m sharing a simple and delicious meal cooked over the open fire with påske flavors that the whole family will enjoy. I’m using Norwegian salmon from Kvarøy Arctic topped with butter, orange slices, and dill atop a bed of asparagus. Wrapped in foil, they are cooked over the fire resulting in a tender and flaky salmon with hints of citrus and aromatic dill.
Foil packet meals are referred to as skattekiste “treasure chests” for the children, for the very reason that opening one reveals a treasure of wonderful things to fill your belly. This dish will certainly taste like a treasure of spring featuring the sea.
Serves 4
8 aluminum foil pieces, large enough to cover each filet
12 large asparagus spears, trimmed
4 Kvarøy Arctic salmon filets
Salt and pepper
4 tablespoons butter
1 large orange, thinly sliced
Fresh dill, chopped
DIRECTIONS
Prepare a fire to get a nice core of glowing embers.
If using a grill, preheat the grill to medium-high heat and cook directly on the grill with the lid closed for about 15 minutes.
For the packets, lay two pieces of foil on top of each other. Place 4 asparagus spears on the foil and top with 1 salmon filet. Season the filet with salt and pepper. Add 1 tablespoon of the butter on top of the salmon followed by ¼ of the orange slices and some dill. Repeat the process with the remaining foil pieces and ingredients to get 4 packets in total. To seal the packets, bring together the two opposite edges of foil on the longer side and seal with a double fold. Fold the remaining edges inward.
Place the packets upright on a grill secured over the prepared fire. Grill the packets for 15 to 20 minutes or until the asparagus is tender and the salmon filets flake easily with a fork. To serve, open the packets and take caution as steam will be released.
*Feel free to use par-boiled potato slices or another vegetable of choice instead of asparagus.
