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Grilled Salmon Packs with Sugar Snap Peas and Corn
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Prep Time:
35 minutes
Total Time:
Effortlessly grill fish and mixed vegetables in a savory foil packet for a delicious meal.
Ingredients:
  • 1 cup frozen sugar snap peas
  • 1/2 cup frozen corn
  • 1/2 teaspoon garlic-pepper blend
  • 2 (4 to 6-oz.) salmon steaks
  • 1/4 cup purchased Dijon and honey marinade with lemon juice
Instructions:
  • Preheat gas or charcoal grill. Line two 18x12-inch sheets of heavy-duty foil; coat foil with nonstick cooking spray.
  • Place a generous handful of sugar snap peas and a small handful of corn onto the center of a foil sheet. Sprinkle with a pinch of garlic-pepper blend. Wrap securely with double-fold seals, leaving space for heat expansion.
  • Season both sides of each succulent salmon steak with the remaining flavorful 1/4 teaspoon of garlic-pepper blend.
  • Once the grill is hot, lay the salmon and foil packets, seam side up, on the gas grill over medium heat or charcoal grill 4 to 6 inches from medium coals. Grill for 10 to 15 minutes until the fish flakes easily with a fork and the vegetables are tender. Flip the salmon once and baste with 2 tablespoons of marinade in the last 5 minutes of cooking.
  • Carefully open packets to release steam. Serve the vegetables with the salmon and drizzle the salmon with the leftover marinade.

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