Grilled Salmon with Mojo de Ajo

adapted from Cooking in Stilettos

Yield: Serves 4

4 salmon filets (about 6 ounces), skin removed

4 medium-sized Yukon potatoes (about 1 1/2 pounds), parboiled

8 Tbsp. (approximately) Mojo de Ajo (slow-roasted garlic in oil)

2 spring onions, ends and tips trimmed, sliced in half lengthwise (optional)

Thyme sprigs (2-3 per filet) (Or, another favorite herb, such as cilantro, marjoram, parsley or basil.)

Sea Salt

Fresh ground pepper

Lime wedges

Preheat the grill to medium high/high setting.

Place the potatoes in a 4-quart pot.  Cover with water.  Bring to a boil and cook potatoes until just cooked through, approximately 25 minutes.  Drain.  Cool potatoes completely.  Peel the potatoes, slice into 3/8" slices.  Potatoes may be cooked a day ahead.

Cut four pieces of foil, each about 12" X 24".  Lay the foil with the dull side up.  Fold in half to mark the middle.  Open and spray each piece with cooking spray.  Place 3 to 4 slices of potato in a row, down the middle of the sheet of foil.  Spoon 1 tablespoon of the Mojo de Ajo over the potatoes, sprinkle with salt and fresh ground pepper.  Place the spring onion on the potatoes.  

Place the salmon filet on top of the onion, if using.  Drizzle another tablespoon of Mojo de Ajo over the salmon.  Sprinkle with salt and fresh ground pepper.  Place several sprigs of thyme or your preferred herb on top.  Repeat for the remaining pieces of salmon.

Seal the package by bringing the two end pieces of foil together and folding twice.  Fold the sides inward twice to create an airtight package.

Slide the packets onto a medium-high grill and cook for 10 to 20 minutes depending upon the thickness of the salmon.

Remove from the grill and place on individual plates, along with several lime wedges.  Let each guest open their own packet, squeeze with lime, savor and enjoy!