Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron

Ingredients

• 4 pieces salmon
• 1 cup diced tomatoes
• 1/4 cup diced Kalamata olives
• 1 T finely minced garlic
• 1 tsp. chopped fresh thyme leaves
• Small pinch saffron, about 15-20 threads
• 1/4 tsp. salt, plus more for seasoning salmon
• Fresh ground black pepper to taste
• 1/4 cup extra-virgin olive oil

Directions

1. Heat a gas or charcoal grill to high; at that heat, you should only be able to keep your hand over it for 1-2 seconds. If a grill is not available, these packets can likely be made in a very hot oven; for oven cooking, use at least 450F.
2. As the grill warms, mix the diced tomatoes, diced olives, minced garlic, chopped thyme, saffron, salt, and fresh ground black pepper in a bowl. Pour in the olive oil and stir until everything is coated.
3. Pull off a sheet of foil large enough to enclose the salmon fully, with a little extra room for folding and sealing. Coat the foil with olive oil, either by spraying or brushing.
4. Set one salmon piece in the middle of each prepared foil sheet. Sprinkle the salmon lightly with salt and fresh ground black pepper.
5. Divide the tomato-olive mixture over the salmon, using 1/4 of it for each piece.
6. Bring the foil up around the salmon, fold the edges together across the center, and tuck in the ends so each piece is closed securely in its own packet.
7. Set the packets on the grill and cook over high heat for 8-10 minutes. After 8 minutes, if the salmon is not quite ready, turn off the grill and leave the packets on the hot grate for 1 more minutes.
8. Rest the salmon for about 2 minutes. Open the foil by folding the sides down, then serve each salmon piece right in its packet.