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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 package(s) Hy-Vee Short Cuts steam bag 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 salt | ||
| 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
Directions
Steam broccoli in microwave according to package directions; set aside. Combine bell pepper, carrots, and 2 tablespoons water in a microwave-safe bowl. Cover and microwave on HIGH for 2 minutes; drain; toss with steamed broccoli. 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.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 60mg
- Sodium: 790mg
- Total Carbohydrates: 12g
- Protein: 26g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 60%
0%
Potassium 20%