Ingredients:

  • 4 (6-ounce) salmon fillets (170 g each)
  • 1/2 cup (120 mL) teriyaki sauce
  • 1 tablespoon (15 mL) sesame oil
  • 1 teaspoon (5 g) grated ginger
  • 2 cups (200 g) mixed bell peppers, sliced (red, yellow, green)
  • 1 cup (150 g) snap peas, trimmed
  • Salt and pepper to taste
  • 2 green onions, sliced (optional)
  • Sesame seeds, for sprinkling (optional)

Instructions:

  1. In a mixing bowl, combine teriyaki sauce, sesame oil, and grated ginger. Whisk until well blended.
  2. Place salmon fillets in a shallow dish and pour marinade over them. Cover and allow to marinate in the refrigerator for 15 minutes.
  3. While the salmon marinates, slice bell peppers and trim snap peas. Season veggies with a pinch of salt and pepper.
  4. Cut 4 pieces of aluminum foil (12 inches x 12 inches). Place a salmon fillet in the center of each foil piece. Distribute the bell peppers and snap peas evenly over the salmon. Drizzle any remaining marinade from the dish over the tops.
  5. Fold the sides of the foil over the salmon and veggies, sealing tightly to form packets. Ensure they are well-sealed to keep steam in during grilling.
  6. Preheat the grill to medium-high heat. Place the foil packets on the grill and cook for 12-15 minutes. Check for doneness (salmon should flake easily with a fork and be opaque).
  7. Carefully open the foil packets (steam will escape). Garnish with sliced green onions and sesame seeds if desired.