I grill (poach really) salmon in an Asian-inspired orange/lemon sauce in an aluminum foil "boat." I'm wondering if I should be using something other than aluminum (just how much aluminum is leaching into the food?) with all this citric acid. I'm looking for recommendations; the only thing I can think of to use on the grill is an iron skillet. Any other helpful suggestions are greatly appreciated as I just don't think I can do the aluminum foil thing anymore!