Preheat a charcoal or gas grill for direct cooking over medium-high heat. Cut 4 (12x15-inch each) pieces of heavy foil. Stack 2 sheets together; fold and crimp edges to form 7x5-inch foil pans. Spray each pan with nonstick spray; set aside.
Why do we love this recipe? We pre-steamed the veggies so when we add them to the foil pan and grill them, everything is perfectly cooked and done at the same time.
Servings and Ingredients
|1 c.||Hy-Vee Short Cuts broccoli florets|
|1 c.||Hy-Vee Short Cuts julienne bell pepper strips|
|½ c.||petite baby carrots|
|2 tbsp.||Hy-Vee canola oil|
|½ tsp.||sesame oil|
|2||(4-oz. each) skinless salmon fillets|
|Hy-Vee ground black pepper|
|2 tbsp.||Hy-Vee Hickory House Asian Glazin' teriyaki wing sauce, plus additional for serving|
|Sesame seesd, for garnish|
|Green onions, sliced, for garnish|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Microwave-safe bowl
- Plastic wrap
- Paper towels
- Meat thermometer
Combine broccoli, bell pepper, carrots and 2 tablespoons water in a microwave-safe bowl. Cover and microwave on HIGH for 2 minutes; drain. Stir in canola and sesame oils. Divide mixture between pans.
Pat salmon dry; place fillets on top of veggies. Season with salt and black pepper. Brush with teriyaki wing sauce. Grill for 8 to 10 minutes or until salmon flakes with a fork (145 degrees). Sprinkle with sesame seeds and green onion, if desired. Serve with additional teriyaki wing sauce, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 60mg
- Sodium: 790mg
- Total Carbohydrates: 12g
- Protein: 26g
Hy-Vee Seasons June 2019