https://tops.ads.webstophq.com/Recipes/Detail/8838/Cheesy_Sweet_Corn_and_Salmon_Packets
Seasoned salmon paired with a creamy garlic and dill-cheddar veggie medley adds delicious flavor and color to any outdoor menu. Even better? Cleanup's a breeze.
Yield: 4 servings
Preparation Time: and Active Time: 30 min
3 | cups | fresh or frozen corn, thawed | |
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1/2 | cup | finely chopped sweet red bell pepper | |
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1/2 | cup | finely chopped sweet orange bell pepper | |
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2 | teaspoons | garlic powder, divided | |
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2 | teaspoons | chili powder, divided | |
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1 | teaspoon | salt, divided | |
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1 | teaspoon | pepper, divided | |
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10 | ounces | Henning's Garlic and Dill Cheddar cheese, shredded (2 1/2 cups) | |
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1/2 | package | (4 ounces) any Wisconsin cream cheese, softened | |
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4 | salmon fillets (6 ounces each) | ||
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1 | tablespoon | snipped fresh dill | |
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4 | tablespoons | butter, cut into small cubes | |
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Snipped fresh dill | |||
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Lemon wedges | |||
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Heat grill to medium-high.
Combine the corn, red and orange peppers, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add cheddar and cream cheese; stir to combine.
Spoon corn mixture onto four greased pieces of double thickness aluminum foil, each about 16 x 12-inches. Top with salmon. Combine the remaining garlic powder, chili powder, salt and pepper; season salmon. Sprinkle each with dill; dot with butter. Fold foil into packets and seal tightly.
Grill packets, covered, over medium-high heat for 15-20 minutes or until fish flakes easily. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Garnish with dill and lemon wedges.
Recipe Tip:
To bake the foil packets: Prepare the recipe as directed. Baked at 400 degrees F for 15-20 minutes or until the salmon flakes easily.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8838/
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