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Foil Grilled Salmon
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| Prep Time: 10 min Cook Time: 15 min Ingredients 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup | |
| 1 | lemon, juiced |
| 2 cups (500 mL) | sliced mushrooms |
| 2 cups (500 mL) | mixed fresh carrots, celery and peppers, thinly sliced |
| 6 | fresh salmon fillets, (5 oz/140 g each) |
| 1/8 tsp (0.5 mL) | coarsely ground black pepper |
| 1/4 bunch | fresh dill |
Directions
1. Mix soup with lemon juice. Set aside.
2. Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto centre of each of 6 (12" / 30 cm) aluminum foil squares.
3. Top each with a salmon fillet and season with a generous dash of pepper. Top salmon with even amounts of dill and sauce. Seal foil tightly around edges to form pouches and place with seam up to cook.
4. Grill on barbecue at 500°F (260°C) for about 15 minutes. Open foil pouches carefully to avoid steam.
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