Recipes and Cooking Salmon Hobo Packs 2.9 (7) Grilled salmon stays moist when wrapped in foil. Vegetables are added to make an easy fast dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2006 Print Share Share Tweet Pin Email Prep Time: 35 mins Grill Time: 12 mins Total Time: 47 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 pound skinless salmon fillets, about 1-inch thick Salt and freshly ground pepper ½ cup light-colored molasses ¼ cup packed brown sugar 1 tablespoon soy sauce 12 ounce green beans, or haricot verts (tender young green beans), ends trimmed 2 small yellow summer squash, halved lengthwise and cut into 1/2-inch slices 2 tablespoon coarse grain mustard 2 tablespoon snipped fresh parsley, optional 2 teaspoon finely shredded lemon peel, optional ¼ teaspoon freshly ground pepper, optional Directions Sprinkle salmon lightly with salt and pepper; set aside. For glaze, in a small saucepan stir together molasses, brown sugar, and soy sauce; heat just until sugar is dissolved, stirring occasionally. Set aside. Grill salmon directly over medium coals for 6 minutes; turn. Grill for 4 minutes; brush with molasses mixture. Grill for 2 to 4 minutes more or until fish flakes easily with fork, brushing occasionally with glaze. Remove from grill. Cut salmon into 8 pieces. Cover and refrigerate 4 of the portions. Tear off four 36x18-inch sheets of heavy foil; fold in half to make 18-inch squares. In a bowl combine beans and squash; toss with mustard. Sprinkle lightly with salt and pepper. Divide evenly among foil sheets, placing vegetable mixture in the center. Place a salmon portion on each; spoon on any remaining glaze. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for steam to build. Grill foil packets directly over medium coals for 20 minutes. To serve, transfer salmon and vegetables from packets to dinner plates. Combine parsley, lemon peel, and the 14 teaspoon pepper; sprinkle on salmon. Makes 4 servings. Test Kitchen Tip: Two-thirds cup hoisin sauce may be substituted for the glaze. Print Nutrition Facts (per serving) 334 Calories 13g Fat 30g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 334 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 67mg 22% Sodium 373mg 16% Total Carbohydrate 30g 11% Total Sugars 20g Protein 25g Vitamin C 24.2mg 121% Calcium 111.1mg 9% Iron 2.7mg 15% Potassium 1045mg 22% Folate, total 72.6mcg Vitamin B-12 3.2mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.