Four 6-oz, 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Instructions
Preheat a grill to high. Cut four 8x12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tbsp ranch dressing, 1 tbsp bacon and 1 tbsp feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8-10 mins. Serve with the tomatoes.
Originally Submitted
7/19/2010
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