Grilled Salmon with Sugar Snaps and Corn

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1
cup Green Giant Select™ Frozen Sugar Snap Peas
1/2
cup Green Giant™ Niblets® 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

Directions

  1. 1 Heat gas or charcoal grill. Cut two 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.
  2. 2 For each packet, place 1/2 cup sugar snap peas and 1/4 cup corn onto center of foil sheet. Sprinkle with 1/4 teaspoon garlic-pepper blend. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  3. 3 Sprinkle both sides of each salmon steak with remaining 1/4 teaspoon garlic-pepper blend.
  4. 4 When grill is heated, place salmon and foil packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until fish flakes easily with fork and vegetables are tender. Turn salmon once and brush with 2 tablespoons of marinade during last 5 minutes of cooking time.
  5. 5 Open packets carefully to allow steam to escape. Serve vegetables with salmon. Drizzle salmon with remaining marinade.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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