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Directions

COMBINE cumin, cinnamon, olive oil, tomatoes, lemon zest and capers (or olives) and mix well.

CUT two 12 x 15" squares of foil. Place one filet in the center of each foil sheet. Top each filet with ¼ of the tomato mixture and fold the top and ends of the foil to form a sealed packet.

GRILL packets on the top rack of the grill at medium to high heat for 10 minutes, or until fish is done (flakes easily). Do not overcook!

REMOVE from heat and let sit for 5 minutes before serving.

From Jenny H: I like to add a little nutmeg to compliment the cinnamon.

From Mike M: I like to use both capers and olives, and I like to mix green and black olives for color.

Ingredients

1 (10 oz) package SeaPak® Herb Butter Salmon

1 teaspoon cumin, ground

1 teaspoon cinnamon

1/4 cup olive oil, extra virgin

4 medium ripe tomatoes, coarsely chopped

4 Tablespoon capers or seeded green olives, well-drained

1 Tablespoon lemon zest

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