Summer time Salmon

A tasty summer dish when a bbq is required and a stove is forbidden.

I made this a week or two ago on a delightful sunny evening.
It perfectly reflected the way I felt about the day and left us feeling full
of delicious summer goodness. I was a little skeptical about trying a new recipe while using my coveted fresh copper river salmon fearful that the unknown would waste my tasty fish. Fortunately, it blew us out of the water with it's light flavor and ease of preparation. The other delightful part is it only requires one dish so clean up is over before you've started really!

Salmon and Veggie Packets
Grilling Book by BH&G
Makes 4 servings

Foil
*4 cups of your favorite veggies chopped in bite friendly sizes
(I used: broccoli, summer squash, red pepper, carrots and onion)
*1 lb of fresh fish in 4 pieces (I used Copper River Salmon)
*1/2 dry white wine or chicken brother
*2 tsp fresh rosemary or 1/2 tsp dried crushed rosemary
*2 cloves minced garlic
*1/4 tsp salt
1/4 tsp black pepper
2 TBSP butter

1. Tear of an two 8 inch squares of foil for each piece of fish. Coat one side of the bottom piece with cooking spray.
2. Divide veggies evenly among the four foil packets. Top the veggies with the fish and squash.
3. In a small bowl combine the wine and spices. Drizzle over the fish and veggies; top each piece with a 1/2 TBSP of butter.
4. Place top piece of foil over fish and secure all four sides making sure there is a bit of a tent like shape in the middle of the packet on top leaving space for the steam to build.

5. For a charcoal grill, grill foil packets on a grill rack of an uncovered grill directly over medium coals for 12-14 minutes per 1/2 inch thickness of fish or until fish flakes easily when tested with a fork. For a gas grill, preheat grill. Reduce heat to medium, place foil packets on grill rack over heat. Cover; grill as above.