- 4 salmon fillets (6 ounces each)
- 3 cups fresh sugar snap peas
- 1 small sweet red pepper, cut into strips
- 1 small sweet yellow pepper, cut into strips
- 1/4 cup reduced-fat Asian toasted sesame salad dressing
- Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine sugar snap peas and peppers; spoon over salmon. Drizzle with salad dressing. Fold foil around mixture and seal tightly.
- Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Grilled Salmon Packets in Healthy Cooking June/July 2011, p46
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Sep. 14, 2011
"My family loved this recipe. I would definitely make this again."