cup minced fresh dill weed or 1 tablespoon dried dill weed
4
pieces (2 pounds) salmon fillet, cut into 4×3×1-1/2-inch portions
Salt
Ground black pepper
Vegetable cooking spray
2
cups very thin vegetable strips, such as bell peppers, carrots, leek, celery or fennel bulb
2
tablespoons capers, drained
Prep Time
30 minutes
Cook Time
20 minutes
Combine mustard, butter, garlic and dill weed in medium microwave-safe bowl. Cover loosely with vented plastic wrap. Microwave on HIGH 1 minute. Whisk sauce until smooth; set aside.
Sprinkle salmon with salt and black pepper. Cut four 12-inch circles of heavy-duty foil. Coat one side of foil with vegetable cooking spray. Place 1 piece salmon in center of each piece of foil. Spoon about 2 tablespoons mustard sauce over each piece of fish. Reserve remaining sauce. Top fish with vegetables and capers, dividing evenly. Fold foil in half over salmon and vegetables. Seal edges securely with tight double folds.
Place packets on grid. Cook over hot coals 15 to 20 minutes until fish flakes easily with a fork, opening foil packets carefully. Serve with reserved mustard sauce.
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