Canada / Canada's food guide
Fish and herb vegetable packets
These packets can be prepared the night before or in the morning before going to work. That way, they're ready to place on the grill when you come home.
Ingredients
- fresh asparagus, trimmed1 bunch of
- red bell pepper, sliced2
- small yellow zucchini (summer squash), sliced2
- chopped fresh basil60 mL (¼ cup)
- chopped fresh parsley or chives30 mL (2 tbsp)
- garlic, minced2 cloves
- baby bok choy, cut in half lengthwise4
- Dijon mustard15 mL (1 tbsp)
- vegetable oil10 mL (2 tsp)
- chopped fresh thyme leaves15 mL (1 tbsp)
- ground pepper1 mL (¼ tsp)
- salmon fillets, skinned4 (about 125 g/4 oz each)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cut asparagus stalks in half crosswise and place in large bowl. Add red pepper, zucchini, basil, parsley and garlic. Toss together to combine.
Lay out four large pieces of foil and divide bok choy among them. Top with asparagus mixture; set aside.
In small bowl, whisk together mustard, oil, thyme and pepper. Add salmon and turn to coat evenly. Place one piece of salmon on top of the bok choy- asparagus mixture. Fold foil to seal or place another piece of foil on top to seal and form packets.
Place packets on greased grill over medium heat and cook for about 10 minutes. Use a digital food thermometer to check that the salmon has reached an internal temperature of 70°C (158°F).
