Salmon Grill Packets

Directions

1. 1
   Preheat your gas grill.
2. 2
   In a small bowl, combine couscous*, cashews, chopped scallions and orange peel; set aside.
3. 3
   In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tblsp sesame oil, and the ginger; set aside.
4. 4
   Tear off four 2-foot-long sheets of heavy duty foil and fold each in half to form a rectangle; brush with sesame oil.
5. 5
   Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish filet; season with salt and pepper.
6. 6
   Fold the edges of the foil up and inward to start forming a packet.
7. 7
   Whisk the grilling sauce and pour about 1/4 cup into each packet.
8. 8
   Roll up the edges of the foil together to seal.
9. 9
   Grill the packets over indirect medium heat, with the lid down, for 25 minutes.
10. 10
    let the fish rest for 3 minutes before opening the packets.
11. 11
    Garnish with the remaining scallion matchsticks.
12. 12
    * note the recipe in the magazine did not specify cooked couscous, but there just doesn't seem to be enough liquid to cook the couscous on the grill in the packet, I may try it that way the first time and update this recipe!