This unusual dish combines sweet maple-glazed salmon with your favorite grilled vegetables. The fact that the fish and the side dish can be made on the grill eliminates the need for running to and from the kitchen. The maple and citrus flavors are beautiful with the salmon and, if you are also cooking for carnivores, this combination would be good with pork.
You can use any vegetables you want in the vegetable packets. Use a range of flavors and colors. Bell peppers, carrot, and bright green vegetables are nice to use because they are so colorful. You can also use a couple of different kinds of mushrooms, zucchini, eggplant, or anything else you fancy.
If you want to use dense veggies like carrots or potatoes it is a good idea to parboil them first, so that all the vegetables are tender at more or less the same time. If you do not want to use potatoes in the vegetable packets, you might like to serve them on the side, with the finished dish, or serve a potato salad or some rice with this instead. It is totally up to you and you can use whichever combination of veggies you are happy with.
- 3 tablespoons maple syrup
- ¼ cup rice wine vinegar
- 2 tablespoons orange juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 skinned salmon filets, 6 oz each
- 2 cups finely chopped vegetables (perhaps bell pepper, mushrooms, zucchini, red onion etc)
- 2 tablespoons butter
- Combine the orange juice, maple syrup and rice wine vinegar in a big Ziploc bag. Add the fish, seal the bag, and let it marinate in the refrigerator for 3 hours.
- Preheat the grill to moderately high.
- Take the salmon out of the bag. Pour the marinade into a pan and boil it for 5 minutes or until it reduces to 2 tablespoons.
- Fold 4 sheets of heavy duty aluminum foil in half lengthwise and add the vegetables. Divide the butter between them.
- Sprinkle salt and pepper on top and fold the foil sheets up, to seal them tightly.
- Grill the vegetable packets for 15 minutes, then turn them over and cook them for 10 minutes more or until the veggies are tender.
- Grease the grill with cooking spray and cook the salmon for 4 minutes on each side, basting it occasionally with the reserved marinade.
- Sprinkle salt and pepper over the fish and serve it with the grilled vegetables.
You can see from the photo how nice the maple salmon looks with the mixed veggies. You can either drain the vegetable packets before serving or pour the butter over the plate. It also goes well with the fish and adds moisture. Alternatively, if you want lots of sauce like in the picture, you can make a basic white sauce or a white wine sauce. This is up to you. Grilled salmon has a beautiful flavor, especially if you use a charcoal grill and the grilled vegetable packets are simple to do. You can be creative with them, experimenting with your favorite vegetables. You might even like to add some herbs or spices to them.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26708 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20202 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17446 Views)