• 1-1/2 lb salmon cut into 4 pieces, , skin and bones removed
• 1 small sized onion, minced
• 1 small sized red bell pepper, diced 1/4 inch
• 4 medium cloves garlic pressed
• 1 TBS + 1/2 cup chicken or vegetable broth
• 1½ TBS red chili powder
• about 2 cups shredded romaine lettuce, outer leaves discarded
• 1 medium avocado, cut into cubes
• 2 TBS fresh chopped cilantro
• 1 TBS fresh chopped mint
• 1 TBS fresh chopped basil
• 3 TBS fresh lemon juice
• 3 TBS olive oil
• 1 TBS chopped pumpkin seeds
• salt and pepper to taste
• Preheat grill to medium-high.
• Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
• Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
Tips & Notes
• Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.