Is grilling part of your summer fun? We've got a versatile recipe for your grill that's easy to make and easy to clean up, leaving more time for other summertime activities like gardening, fishing, or swimming.
Picky eaters? No Problem!
We've got a vegetarian in our family, so I love recipes that can be customized: use different proteins such as chicken, tofu, or tempeh or switch up the veggies to include what is in season or what you and your family enjoy (cauliflower, pea pods, asparagus, or green beans). You can even prep the foil packs in advance and bring it with you camping or picnicking! And because everything is in a foil pack, clean up is a breeze!
Order broccoli or broccolini and scallions from our market and enjoy!
1 head of broccoli or bag of broccolini from the market
1 red, orange, or yellow pepper
1 Tbsp Sesame Oil
4 (4oz) Skinless Salmon Fillets (or chicken breasts, tofu, or tempeh - see note below if using plant based protien)
Salt & Pepper to taste
Garnish: Sesame Seeds, Scallions
Optional: Rice, for serving
To Make the Foil Packs
Preheat a charcoal or gas grill for direct cooking over medium-high heat.
Cut 8 pieces of heavy duty foil (24 x 12 inches). Fold each piece in half (making a 12 x 12 square). Four of the squares will be the bottom of the foil pack, four will be the top.
Prep the veggies: cut the broccoli into florets (do not cut the broccolini - the stems and leaves are meant to be eaten), peel and slice the carrots into rounds, and slice the pepper into strips. Place all veggies in a microwave bowl, add 2 Tbsp. of water, cover, and cook on high for 2 minutes. Drain. Add the sesame oil and toss to coat the veggies.
Fill the Foil Packs: divide the veggies evenly among the 4 bottom squares of foil, placing the veggies in the center of each (if using broccolini, lay them out on the foil first). Pat the salmon dry and place on top of the veggies. Sprinkle with salt and pepper, the add 1 Tbsp teriyaki sauce to the top of the salmon and veggies.
Grill: cover each of the 4 pack with the top foil squares, folding the edges over several times to make a neat package. making sure to leave a bit of room in the package. Grill 10 minutes, then turn and grill an additional 10 minutes (or until salmon flakes with a fork, 145 degrees).
Enjoy: carefully open each foil pack (watch out for hot steam) by cutting a slit down the center and pulling it open. Add additional teriyaki sauce (up to 1 Tbsp or to taste), then sprinkle with sesame seeds and chopped scallions. Optional: add cooked rice to the foil pack to soak up the yummy sauce!
Note: Substitute chicken breasts that have been pounded with a meat mallet for even cooking. Substitute extra firm tofu by draining and pressing out the water, patting it dry, slicing into 1/2 inch pieces, then marinating in teriyaki sauce for 15+ minutes prior to putting it in the foil pack. Substitute tempeh by slicing it into strips, marinating in 2 Tbsp of teriyaki sauce mixed with 1 Tbsp water for 15+ minutes prior to putting it in the foil pack.
My kids love teriyaki sauce on veggies, and this one delights all of us, whatever protein we have on hand. Like some other recipes, we've adapted it from elsewhere, this one from Hyvee.
- Amy Tix, Borner Farm Foodie