Grilled salmon fillets, flavored with herbs and orange, are served alongside asparagus and summer squash cooked in foil packets over an open fire.

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Ingredients

Directions

  • Rinse salmon; pat dry. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together herb and garlic marinade, 2 Tablespoons of the green onions, the orange juice, and 1/4 teaspoon of the salt. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator 1 hour, turning bag occasionally.

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  • Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.

  • Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square; coat with cooking spray. Place asparagus, squash, and 2 Tablespoons of the green onions in center of foil. Sprinkle with pepper and remaining 1/2 teaspoon salt; drizzle with 2 teaspoons of the oil. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to enclose vegetables, leaving space for steam to build.

  • Cook vegetable packet over campfire 10 minutes, turning once. Meanwhile, drain salmon, discarding marinade. In a 10-inch cast iron skillet, heat remaining 2 teaspoons oil over campfire. Place salmon, skin side down, in skillet. Cook 4 to 6 minutes per 1/2-inch thickness or just until salmon flakes, turning once.

  • Top salmon with remaining 2 Tablespoons green onions and, if desired, orange slices. Serve with vegetables.

Nutrition Facts

259 calories; 13.9 g total fat; 62 mg cholesterol; 407 mg sodium. 9.7 g carbohydrates; 25.7 g protein; Full Nutrition

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