Can't get much easier than this easy way to grill fish and a frozen vegetable medley together in a foil packet, with seasonings tucked inside too.
cup frozen sugar snap peas
cup frozen corn
teaspoon garlic-pepper blend
(4 to 6-oz.) salmon steaks
cup purchased Dijon and honey marinade with lemon juice
Heat gas or charcoal grill. Cut two 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.
For each packet, place 1/2 cup sugar snap peas and 1/4 cup corn onto center of foil sheet. Sprinkle with 1/4 teaspoon garlic-pepper blend. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
Sprinkle both sides of each salmon steak with remaining 1/4 teaspoon garlic-pepper blend.
When grill is heated, place salmon and foil packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until fish flakes easily with fork and vegetables are tender. Turn salmon once and brush with 2 tablespoons of marinade during last 5 minutes of cooking time.
Open packets carefully to allow steam to escape. Serve vegetables with salmon. Drizzle salmon with remaining marinade.
We've used salmon steaks for this recipe, but you could substitute fillets if you like. Cook the fillets with the skin side down on the grill. When they are cooked, you can easily lift the meat from the skin to serve.
Salmon provides omega-3 fatty acids, an essential fatty acid that may help reduce the risk of heart disease.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1/2 Other Carbohydrate; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.