Foil-Packet Salmon With Lemon, Thyme, and Blueberry

Christina Holmes

Foil-Packet Salmon With Lemon, Thyme, and Blueberry

Foil packets are one of the best—and easiest—ways to prepare juicy, flavorful salmon. I created this recipe with Coley Gaffney, my cast mate on “Food Network Star,” as part of a multicourse “dinner and a movie” event at Firelight Camps. We paired this dish with a documentary about wild salmon—“The Breach”—projected on the canvas of our lobby tent. In this dish, tart blueberries and honey are muddled together to create a violet-colored sauce that elevates the toothsome wild salmon. You can also substitute a spoonful of Basil–Sunflower Seed Pesto or Mamma’s Salsa Verde for the blueberry sauce.

Makes 4 servings

• 1/4 cup fresh or frozen blueberries
• 2 teaspoons honey
• 1 tablespoon freshly squeezed lemon juice, plus 2 lemons, each cut into 6 thin slices
• Four 6-ounce wild salmon fillets, frozen (see Note)
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 8 thyme sprigs

Prep: In a lidded jar, combine the blueberries, honey, and lemon juice. Use the back of a spoon to gently smash and muddle the blueberries with the honey and lemon juice. Seal the jar tightly and then chill for up to 3 days.