Grilled Salmon and Potatoes with Mojo de Ajo

Servings: 6  
I love this dish since it combines so many of the things I like best about cooking in the summer.  It's a one-dish meal, cooked on the grill, using fresh herbs from my garden, garlic mojo, minimal clean up, but best of all,  it's easy and delicious. This is a great dish for those of you who don't have a lot of experience cooking fish.   I've done this with salmon, but you can substitute your favorite fish, just adjust the cooking time down if  you're using is a thinner fillet.  The optional banana leaf allows you to serve the fish without the foil package for a more elegant presentation. 

INGREDIENTS

  • 4 medium sized Yukon Gold potatoes, about 1 1/2 pounds
  • 6 6-ounce skinless salmon fillets, about 1 inch thick
  • 3/4 cup Slow-Cooked Garlic Mojo (stir before measuring)
  • Salt and coarse ground black pepper
  • Fresh herbs such as basil, chives, cilantro, lemon verbena, marjoram, parsley, thyme
  • Lime wedges
  • Optional: 6 - 10 x 5-inch pieces of banana leaf

INSTRUCTIONS

Put the potatoes into a 4 quart pot and cover with water. Bring the potatoes to a boil, and continue cooking until the potatoes are just cooked through, about 25 minutes. Drain and let cool completely. Remove the peel and cut into 1/4-inch slices. You can cook the potatoes the day ahead.

Cut 6 – 12 x 24 inch pieces of heavy duty aluminum foil. We prefer the easy release non-stick version for this dish. Fold each piece in half to make a 12 x 12 inch square. With the dull side up, place 3 to 4 slices of potatoes in a row down the middle of the square. (If you're using the optional banana leaf, you would place it down on the foil before adding the potato slices.) Spoon 1 tablespoon of the Garlic Mojo over the potatoes, then sprinkle with salt and pepper. Place the salmon fillet on top, and drizzle on another tablespoon of Garlic Mojo. Sprinkle salt and pepper over the fish, then place several sprigs or leaves of whatever fresh herb you'd like on top. Repeat these steps with the remaining pieces of salmon.

Seal the package by bringing the top and bottom of the foil up to the center and folding the two sides together. Fold the top over a second time to ensure a good seal. Double fold both ends to create an airtight package.

Slide the packages onto a medium-high grill and cook for about 8 to 10 minutes. Remove from the grill and place on individual plates, along with several wedges of lime. Let each guest open their own package and add a squeeze of fresh lime over their fish.

Cook’s Notes:
Pick potatoes that are similar in size so that they cook evenly.