Grilled Curried Salmon

Serves 6-8

½ salmon (1 side), cut into 6-8 pieces

2 tsp garlic powder

1 tsp pepper

2 tsp curry powder

1 tsp salt

1 tsp lemon zest, finely grated

1 small onion, cut in half and sliced thinly

3-4 medium tomatoes, seeded and chopped

Combine the garlic powder, pepper, curry powder, salt and lemon zest in a small bowl. Let sit for 5 minutes.

Take heavy-duty foil and fold it in half to create a square or rectangle (about 12 x 12 inches). Pat salmon dry on both sides and place in center of foil, skin side down. Sprinkle the seasoning mixture over the flesh and top with onions and tomatoes.

Fold the foil over fish to form a packet and seal tightly.

Have your helpful husband grill the packets, covered, over medium heat for 10-15 minutes (depending on the size of your fillets) until fish flakes easily with a fork. Then allow him to open the packets so if anyone’s fingers get steamed, they’re his. Unless you need a facial.

Serve with sticky rice and vegetables.