Grilled Salmon with Hobo Potatoes + Herb Sauce
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 pound Yukon Gold Potatoes (look for small ones)
- 2 teaspoons Kosher Salt (divided, plus a little more)
- 11⁄4 pounds Salmon (4 filets)
- 1⁄4 pound Broccoli (florets)
- 1 Zucchini
- 1⁄2 Extra Virgin Olive Oil (divided)
- 3 cloves Garlic
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 3 Rosemarys (fresh sprigs, divided)
- 1 bunch Fresh Parsley
- 1 Lemon (zest and juice)
- 1⁄2 teaspoon Red Pepper Flakes
Slice the potatoes into quarters if they are larger than a ping pong ball. If smaller than one, cut in ½. Put potatoes in a pot and cover with water and 1 teaspoon of salt. Cover and bring to a boil over high heat; cook for 7 minutes.
2. LIGHT THE BBQ GRILL
Meanwhile, place the salmon on a baking sheet and slice into as many filets as you need.
Slice the broccoli into long, large florets so they don’t slip through the cracks.
Slice zucchini into 1 - 2” thick slices.
Drizzle everything evenly with about 2 teaspoons of olive oil, rubbing it into the top of the salmon. Sprinkle with a pinch of salt.
3. HOBO PACKETS
Drain potatoes and place them in the center of a large piece of aluminum foil. Lift edges of foil around potatoes to form a nest so the oil won't leak. Add 1 clove of garlic, ½ teaspoon of salt, ¼ teaspoon black pepper, and 1 whole sprig of rosemary. Bring edges of foil together to enclose each package, covering completely, then crimp the edges upwards to seal the package.
Place the packet on the grill grates over medium-high heat and close the lid. Cook for 5 - 10 minutes while you make the sauce.
Add the entire bunch of parsley (stems and all) to a blender. Add 2 cloves of peeled garlic, the leaves of the other sprigs of rosemary, lemon zest and juice, red pepper flakes, and ¼ teaspoon of salt. Add ¼ cup of olive oil and blend until a pesto-like sauce forms. If it’s too thick, you can add a little water, or your favorite vinegar. Taste and add a pinch more salt if preferred. Set aside (keeps in the fridge for 3 weeks).
Move the potato packet around to shift the potatoes.
Add the veggies to the grill. Add the salmon, flesh side down and don’t touch it for 3 minutes. Carefully use tongs and a spatula to rotate the salmon filets 90 degrees to make crosshatching. Cook for 2 minutes longer. Then flip to the skin side and cook until its opaque; about 5 minutes longer depending on thickness.
Flip veggies. Remove when tender. Test potatoes with a thin knife or skewer to see that they’re tender.
When veggies are tender, remove the hobo pack and carefully open the top - be aware of steam which is ruthlessly hot! Serve salmon with veggies and potatoes, topped generously with sauce.