Variation on the BBQ Veri Veri Teriyaki Salmon Pouch
Submitted by Michelle D-K.
1 large skin-on salmon filet
1 1/2 cups Soy Vay Veri Veri Teriyaki
12 ounces white button mushrooms, stemmed and sliced
1 bunch cilantro
1 long sheet of aluminum foil (twice the length of your filet)
1 sheet parchment paper, the size of your filet
Pre-heat BBQ to 400 degrees.
Place a strip of aluminum foil twice the size of the salmon filet horizontally on the counter, and place a piece of parchment paper as big as the salmon in the middle of the foil.
Put the aluminum/parchment paper centered in a deep baking pan (not a cookie sheet) so that you can add the ingredients on top without them spilling on your counter.
On top of the parchment paper, lay the salmon skin side down.
Pour Soy Vay Veri Veri Teriyaki over the salmon and top with the mushrooms and cilantro. Carefully roll up the foil and seal the pouch by folding one side twice and creasing it. Repeat this on the other side so that you have an airtight pouch in which to cook the salmon.
Reduce grill to 350 degrees and cook on direct heat for 12 minutes. Allow it to rest for 3 more minutes before serving if you want your fish cooked all the way through.
For a beautiful presentation, move contents of pouch to serving tray, arranging mushrooms and cilantro on top.
Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.