Hello friends~
I hope you’re having a beautiful, fun summer!
Summer days are long, and filled with activities, so let’s make dinner easy!
One of my favorite summer dishes is grilled salmon.
I love it year round, in the oven or grilled because it can be quick and easy to prepare, it’s delicious, and it has incredible health benefits.
Salmon is rich in omega 3 fatty acids, with health benefits, like helping manage symptoms of rheumatoid arthritis, and improving cognitive function. Salmon has protein, vitamin D for immune function, zinc, iron, and antioxidants. Salmon provides vitamins B1 and B3, and helps regulate thyroid hormone metabolism, reproduction, DNA synthesis, and more.
My own super simple, go-to recipe in the oven or on the grill: Dijon mustard and mayonnaise spread on the filet(s) before baking or grilling.
This recipe will be a close second! I like the combination of sweet and spicy, and that the vegetables are done at the same time.
Give it a try and let me know how you like it!
Grilled Honey-Chipotle Salmon Foil Packets with Summer Squash
INGREDIENTS
4 tbsp. butter, melted
2 tbsp. honey
1 tbsp. chipotle chili powder or regular chili powder
3 cloves garlic, minced
Kosher salt
4 (6-oz.) skin-on salmon filets
1 medium zucchini, chopped
1 summer squash, chopped
1 small red onion, chopped
1/4 c. packed basil leaves, torn
Lime wedges, for serving
DIRECTIONS
- Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside.
- Season both sides of salmon with ¾ teaspoon salt. In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt.
- Lay four 12”-by-16” pieces of foil on a flat surface. Divide vegetable mixture between foil packets, filling up half of the center of each piece of foil. Arrange salmon next to vegetables. Drizzle salmon and vegetables with the chipotle sauce (stir to combine before using if separated), dividing evenly. Fold and seal edges of foil to create a packet.
- Grill, covered, until salmon is cooked through and squash is tender, rotating packets half way through, 11 to 14 minutes. Sprinkle with basil and serve with lime wedges.
