Tuesday, August 3, 2010

Grilled Dilled Salmon and Vegetable Packet


1 salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
1 teaspoon garlic salt
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 cup fresh sugar snap pea pods, strings removed


1. Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
2. In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
3. Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold

Photo and Recipe by Pillsbury

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