Summer is BUSY! It seems we are in perpetual movement and then there are the chores that need to be completed. I often look up and it’s time to prepare dinner. I’m hot, dusty from ear to toe, and the last thing I want to do is stand in front of a stove and cook a meal. On these days my garden, my grill, and Cedar Oak Farms spice blends are my best friends.
I always keep salmon on hand (because I’m obsessed with grilled Salmon!). Then I go to the garden and gather all the veggies that are ready. I really love to use broccoli, zucchini, purple potatoes, carrots, and green onion. I’ll season everything with TWS teriyaki salt and wrap in a packet of foil and grill. No dishes, healthy, and ready in 20 minutes.
|Petite Purple Potatoes||Salmon||TWS Teriyaki Salt|
Wash and clean 2 – 3 green onions. Cut the green onion into 2” long pieces and then thinly slice each piece. Place in a small bowl and sprinkle with some Cedar Oak Farms “TWS teriyaki salt”. Set aside allowing the green onion to absorb all the flavors from the salt. I love this salt especially on fresh veggies and salmon. It provides a light ginger and soy sauce flavor and grills in all the flavors leaving the salmon juicy and tender.
Clean and wash all the veggies. Peel and slice 2 medium carrots. Quarter 6 – 8 petite purple potatoes, leaving the skin. Cut 1 head of broccoli into bite-sized flowerettes. Remove the ends and slice 1 medium zucchini in half. Remove the inner seeds and core and slice the zucchini into half-moon slices. Wash and slice a handful of mini bella mushrooms.
Tear 4 squares of aluminum foil. In the center layer veggies keeping the more solid vegetables like the carrots and potatoes on the bottom. Then add the broccoli, zucchini, and the sliced mushrooms. Lay a salmon fillet, skin side up on top. Sprinkle with TWS Teriyaki Salt, to taste.
Fold and seal the foil into packets. Don’t seal too tight you want some air space to allow steaming to occur. Grill on hot grill for about 10 minutes. Flip the packets so the veggies are now on top and away from the fire. This also allows all the juices to fall back into the fish leaving a tender and flavorful salmon.
Cut a slit down the center of the foil, veggie side up. Gently tear back the foil being careful not to burn yourself on the steam. Turn the packet over a serving plate and pull the foil away. The veggies should be on the bottom of the plate with the salmon on top. Garnish with the green onion slices. Serve with soy sauce on side.
- 4 skinless center cut salmon fillets
- 2 – 3 green onions, thinly sliced
- 1 tablespoon teriyaki salt, divided
- 2 medium carrots, peeled and sliced
- 6-8 black magic (purple) potatoes, quartered
- 1 head broccoli, cut into flowerets
- 1 medium zucchini, remove seeds and slice
- 1/2 cup mini bella mushrooms, sliced
Season the green onion with the teriyaki salt, to taste. Set aside.
Place the remaining vegetables in a medium bowl and season with the teriyaki salt, to taste. Toss to coat.
Tear 4 squares of aluminum foil. Spoon 1/4 of the vegetable mixture in the center of each aluminum square. Top with a salmon fillet. Fold and seal the foil into a loose packet.
Place the packets on a hot grill, vegetable side down, and grill for 10 minutes. Flip and grill 10 minutes.
Open the packets, fish side up, and garnish with the green onion. Serve with soy sauce on the side.