Guys! I’m seriously close to having a kitchen back. So. Very. Close. This reno has been cramping my cooking abilities but this recipe for salmon packs as saved my stomach from the nightmare of fast food.
If you missed my post about my DIY reno woes, here is your catch up link. I know my recipes have been fewer and further between than usual, but not having a sink, countertops, or stove has limited me. But I’m back! Look at our progress. Warning: these images can be harmful if you are sensitive to carpet in the kitchen. 🙂
Before picture, the day we bought the house. Looking back, we might have been a little crazy!
Progress with building up the cabinets…
And putting what seemed like a zillion coats of paint on the cabinets and getting a new floor (that isn’t carpet!)
Cabinet doors are up and we are feeling good.
Almost done…what a difference 8 weeks makes. I have found that DIYing is not for the faint of heart, but it is so worth it in the end.
So after all that mumbo-jumbo, I’ll get to the point of this post. Salmon packs. Even though we now have countertops and a sink, the plumbing was not hooked up right away. So washing a ton of dishes is not an option. That’s when I started thinking of things we would make when camping. The foil packs or protein packs or whatever your lingo might be are perfect for a high protein option when cooking/dish washing is limited.
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- 4 salmon filets
- 1 zucchini
- 1 squash
- 1 cup fresh green beans
- 1/2 cup red onion
- 1 cup broccoli florets
- salt to taste
- black pepper to taste
- 4 tbsp Dijon mustard
- 1/2 tsp ground mustard
- foil wrappers
Ingredients
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- Place frozen individually wrapped salmon filets in a bowl of cool water to thaw.
- Chop zucchini and squash. Wash fresh green beans and snap off ends. Finely chop half of a red onion and divide fresh broccoli into individual florets.
- Lay Reynolds foil wrappers flat on countertop and put a mix of your veggies on top. Season with salt, pepper, and ground mustard.
- Remove salmon filets from the plastic wrappers. Spread thin layer of dijon mustard on top of salmon filet. Then set on top of the veggies on the foil wrappers.
- Top with chopped pecans and fresh parsley if desired.
- Wrap up the foil. Make sure there is a small space between the salmon and the foil, but no holes in any of your packs.
- Place on hot grill. Cook for 20 minutes or until veggies are tender and salmon flakes with a fork.
