1large earcornkernels shaved off (alternatively, use 1 cup canned or frozen)
1large red peppercored and diced into 1-inch pieces
1medium zucchinithinly sliced
1poundthin asparagus spearstrimmed and cut in half
4tablespoonschopped parsleydivided
1tablespoonolive oil
saltto taste
ground black pepperto taste
4(6-oz)salmon fillets
4tablespoonsbuttersoftened
½teaspoongarlic powder
1teaspoonlemon juice
Instructions
Preheat grill (or oven) to 425°F. Place 4 large pieces of aluminium foil on counter (each about 18-20 inches long).
Toss corn, red pepper, zucchini and asparagus in large bowl with olive oil, 1 tablespoon chopped parsley, salt and pepper. Evenly divide between centers of prepared foil pieces.
Lightly season salmon with salt and pepper, then place on top of vegetables, one fillet per piece of foil.
Mash butter in small bowl with remaining chopped parsley, garlic powder, salt, pepper and lemon juice. Evenly dot salmon pieces with seasoned butter.
Fold up sides of foil to create "bowl", then fold down and crimp longer sides. Finally, crimp shorter sides to seal pouch. Make sure pouches are sealed well to avoid leaks during cooking!
Cook pouches on grill or in oven for around 20 minutes, or until fish flakes easily and vegetables are all tender.
Notes
Salmon: I used skin-on salmon fillets, because they stay the most succulent. Feel free to use skinned fillets, but they may come out a little on the dry side.
Parsley: If you don’t have fresh parsley on hand, feel free to use 2 teaspoons dried parsley instead.
Cut the vegetables as evenly as you can. Otherwise some will not cook, some will be mush.
Careful, hot steam comes out of the pouch as you open it, and there are hot juices/melted butter in the pouch. Always use a plate underneath your foil pouches and avert your face when you open them. Also, help kids with their pouches!