Ingredients

4 (18-by-18-inch) sheets of heavy-duty aluminum foil
2 cups cooked rice, divided (cooked black pearl rice looks especially dramatic)

Gingered Slaw:
2 cups finely shredded cabbage
1 cup shredded raw carrots
1 cup chopped green onion, white and green parts
3 tablespoons vegetable oil
3 tablespoons seasoned rice wine vinegar
1 tablespoon grated fresh ginger (we use a micro-plane grater or zester)
1 teaspoon toasted sesame oil 1 tablespoon black sesame seeds, optional
4 (5- to 6-ounce) salmon fillets (or any fish fillet)

Directions

Prepare a hot fire in your grill; it should be as close to 450 degrees as possible.

Lay each sheet of foil on a flat surface and place 1/2 cup of the rice in the middle. In a bowl, mix the cabbage, carrots, green onion, oil, vinegar, ginger, sesame oil and optional sesame seeds. Divide this mixture among the packets and place over the rice.

Measure the thickness of the largest salmon fillet. Place the salmon fillets on top of the Gingered Slaw. (The recipe can be prepared to this point, wrapped and refrigerated, for up to one day ahead of time, if you wish.) Wrap and seal the foil to form four packets.

Grill, seam side up, with the grill lid down, for 14-16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open. You can transfer the contents to the plate and discard the foil, or eat right from the foil packet.

Serves 4.