Grilled Salmon with Honey-Glazed Parsnips & Carrots

Name: Grilled Salmon with Honey-Glazed Parsnips & Carrots
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters KRAFT Balsamic Vinaigrette Dressing; 118 milliliters honey, divided; 59 milliliters A.1. Original Sauce; 454 grams 10 mixed orange, red and purple carrots , peeled, cut into matchlike sticks; 59 milliliters chopped Italian parsley; 2 parsnips, peeled, cut into matchlike sticks; 907 grams skin-on salmon fillet

Grilled Salmon with Honey-Glazed Parsnips & Carrots might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 332 calories, 24g of protein, and 11g of fat per serving. The Fourth Of July will be even more special with this recipe. A mixture of parsley, honey, balsamic vinaigrette dressing, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat grill to medium-high heat.

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Grill

Mix 1/4 cup honey and A

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Honey

Pour half over fish in shallow dish; turn to evenly coat both sides of fish. Refrigerate 20 min. to marinate. Meanwhile, combine vegetables in large bowl.

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Vegetable

Fish

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Bowl

Mix dressing and remaining honey.

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Honey

Add to vegetable mixture; toss to evenly coat. Spoon onto center of large sheet heavy-duty foil; fold to make packet.

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Vegetable

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Aluminum Foil

Grill vegetable packet 20 min.

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Vegetable

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Grill

Remove fish from marinade; discard marinade.

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Marinade

Fish

Place fish, skin side up, next to packet on grill; cook 5 min. Turn fish; brush with half the remaining A.

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Fish

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Grill

mixture. Grill 15 min. or until fish flakes easily with fork, brushing occasionally with remaining A.

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Fish

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Grill

mixture.

Cut slits in foil packet to release steam before opening packet.

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Aluminum Foil

Sprinkle vegetables with parsley.

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Vegetable

Parsley

Serve with fish.

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Fish

Equipment

Grill

Bowl

Aluminum Foil

Ingredients

Servings:

59milliliters

KRAFT Balsamic Vinaigrette Dressing 118milliliters

honey, divided 59milliliters

A.1. Original Sauce 454grams

10 mixed orange, red and purple carrots , peeled, cut into matchlike sticks 59milliliters

chopped Italian parsley 2

parsnips, peeled, cut into matchlike sticks 907grams

skin-on salmon fillet

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.