[J-Ro]

I did a search and found the "Cooking with Webby" thread, but it didn't seem to take off, so here's hoping this one does.

I love to cook, and I'm always looking for new things to try, and I thought that a forum would be better since people can review and comment on recipes as well as post them. And what would be better than sharing recipes with your fellow 8th members? :)
So here goes with my first submission:

Barbequed Mediterranean Salmon

I'm not sure how "Mediterranean" this really is, but it's something I just throw together without a real recipe per se, so I needed a name. But seeing as how everyone on 8thcivic loves BBQ, this is sure to please :)
I love making this recipe for my girlfriend. She loves it and it's pretty easy to make. As will become obvious as I post more recipes, I'm a big fan of meals that are easy to make but look like a million bucks. If you're a seafood fan, you'll love this. I wrote the recipe for two, but obviously you'll need to increase everything for a larger crowd.

Ingredients:
2 salmon fillets
1 garlic clove
1 tomato
1 red onion
3 tbsp olive oil
3 tbsp lemon juice
pinch of oregano, thyme, salt, pepper, cayenne
fresh dill

Start by making makeshift "pans" out of tinfoil for each fillet, bringing up the sides to prevent liquids from getting out (this is important because you want the salmon to stay moist). If you plan ahead more than I usually do, you can also buy small tinfoil pans. Place the fillets in their pans skin-side down.
Peel the garlic and mince (I have a little baby grater that is perfect for this... I could never do without it :)). Rub the garlic onto the fillets.
Dice the tomato and place on top of the fillets. Peel the red onion and make a few thin slices (you don't need the whole onion). Pop out the rings and place over the tomatoes. For looks I usually only use the outer half, which isn't a big deal since you don't need very much anyway. Chop some of the dill and sprinkle over the fillets. Mix the olive oil, lemon juice and spices in a bowl and pour over the fillets. The spices are definitely not cast in stone and you can alter which ones you use. I usually go heavier on the pepper and I like the cayenne in it because it adds a little something........bam :)
Finally, make lids as the pans were made and place over the fillets. They don't need to be sealed or anything, so they aren't as critical. You'll want to use a big spatula to place them on the barbeque, so that you don't end up with a mess (I've done it, before they got onto the barbeque thankfully). Let the fillets cook around 300°F for 12-15 mins. If you don't have a thermometer on your barbeque (cheating I know), medium heat should do it, but this will depend on your barbeque obviously.
When they're done, you should be able to slide the spatula between the meat and the skin and separate them easily. I like to serve the salmon with a green bean/red pepper/feta mixture that I'll post once I find the recipe. I imagine a dry white wine would go well with this, but I can't drink wine (turns my stomach), so someone will have to fill me in.... I usually substitute a beer, and on a hot summer evening, a cold A Marca Bavaria is perfect :)

So if anyone has any comments about the recipes or this thread, let me know... I want to hear them! And please post your favourite recipes!

Thanks!
Jason