Preheat a gas or charcoal grill for direct cooking over medium-high heat (400 degrees).
Grill salmon in foil for delicious flavor, coated in a sweet and spicy honey-butter Cajun mixture, and served with your favorite Hy-Vee Short Cuts vegetable blend.
Servings and Ingredients
|⅓ c. Hy-Vee unsalted butter, softened|
|3 tbsp. Hy-Vee honey|
|1 tbsp. 'Slap Ya Mama' original blend Cajun seasoning|
|1 tsp. Hy-Vee smoked paprika|
|2 clove(s) garlic, minced|
|1 tbsp. Italian parsley, finely chopped, plus additional for garnish|
|4 (4-oz.) Verlasso salmon fillets|
|1 (1-lb.) pkg. Hy-Vee Short Cuts favorite veggie blend|
|1 c. grape tomatoes, halved|
Things To Grab
- Gas or charcoal grill
- Medium bowl
- Electric mixer
- Aluminum foil
- Paper towels
- Meat thermometer
Combine butter and honey in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy. Add Cajun seasoning, smoked paprika, garlic, and Italian parsley. Beat until combined; set aside.
Tear off four large pieces of foil; pat fish dry and place in the center of each foil piece. Arrange veggie blend around salmon. Drop spoonfuls of butter mixture over salmon and veggies and fold edges of foil up to form a boat.
Grill 10 to 12 minutes or until vegetables are tender and salmon reaches an internal temperature of 145 degrees. Carefully sprinkle tomatoes and chopped Italian parsley in each boat.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 105mg
- Sodium: 80mg
- Total Carbohydrates: 21g
- Protein: 25g
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