Served up with a colorful parsnip and carrot slaw, this HEALTHY LIVING salmon is a breeze to clean up after, thanks to foil pack grilling.
What You Need
Original recipe yields 8 servings
1/2 cup honey, divided
1/4 cup A.1. Original Sauce
1 skin-on salmon fillet (2 lb.)
10 mixed orange, red and purple carrot s (1 lb.), peeled, cut into matchlike sticks
2 parsnip s, peeled, cut into matchlike sticks
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup chopped Italian parsley
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Let's Make It
Heat grill to medium-high heat.
Mix 1/4 cup honey and A 1. Pour half over fish in shallow dish; turn to evenly coat both sides of fish. Refrigerate 20 min. to marinate. Meanwhile, combine vegetables in large bowl. Mix dressing and remaining honey. Add to vegetable mixture; toss to evenly coat. Spoon onto center of large sheet heavy-duty foil; fold to make packet.
Grill vegetable packet 20 min. Remove fish from marinade; discard marinade. Place fish, skin side up, next to packet on grill; cook 5 min. Turn fish; brush with half the remaining A. 1. mixture. Grill 15 min. or until fish flakes easily with fork, brushing occasionally with remaining A.1. mixture.
Cut slits in foil packet to release steam before opening packet. Sprinkle vegetables with parsley. Serve with fish.
Serve with hot cooked brown rice.
The skin will easily slide off the salmon once it is grilled.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.