There's more than just fish within, including zucchini and yellow summer squash with a smoky honey-chipotle sauce. Foil packs make an excellent, laid-back meal.
While they grill, make a round of strawberry jalapeño mint juleps or rum runner cocktails, or finish a simple summer dessert like raspberry tiramisu or key lime pie mousse.
YIELDS:4 serving(s)PREP TIME:10 minsTOTAL TIME:30 mins
INGREDIENTS:4 Tbsp. butter, melted2 Tbsp. honey1 Tbsp. chipotle chili powder or regular chili powder3 cloves garlic, mincedKosher salt4 (6-oz.) skin-on salmon filets1 medium zucchini, chopped1 summer squash, chopped1 small red onion, chopped1/4 c. packed basil leaves, tornLime wedges, for serving
Step 1: Preheat grill to medium-high. In a small bowl, combine butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt. Set aside.
DIRECTIONS:
Step 2: Season both sides of the salmon with ¾ teaspoon salt. In a medium bowl, mix zucchini, summer squash, and red onion with ¼ teaspoon salt.
Step 3: Place four 12"-by-16" pieces of foil on a level surface. Divide the vegetable mixture evenly between foil packets, filling half of the center of each.
Step 4: Arrange the salmon next to the vegetables. Divide the chipotle sauce evenly between the salmon and vegetables. Fold and seal the edges of the foil to form a packet.
Step 5: Cover and grill for 11 to 14 minutes, or until the salmon is cooked through and the squash is soft, flipping packets halfway through. Sprinkle with basil and garnish with lime wedges.