This weekend, my good friend Jessica was in Greensboro for a visit. We covered a lot of ground in just a few days – attending baseball games, hiking Hanging Rock and walking into downtown for various visits, beers, cocktails and dinners. We also found time to catch up and cook a little. Testing recipes like this super easy salmon and summer tomatoes in foil plus a very seasonal Blueberry Sweet Roll recipe.

We made this quick dinner after racing home from a baseball game to avoid a summer storm. We made it in perfect time and whipped together this meal right in time for prime debate television. The salmon was extremely moist and flavorful – and would be perfect for a big crowd. I’m saving this one for another time!

Salmon, Tomato and Capers Grilled in Foil Pouches, by Katie Lee 

1 pint grape tomatoes, quartered
2 tablespoons minced fresh parsley
2 tablespoons capers, rinsed and chopped
2 teaspoons extra-virgin olive oil
2 garlic cloves
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Six 4-ounce salmon fillets

Prepare a grill for medium heat. In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)

Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.