Foil Grilled Salmon
- Mix soup with lemon juice. Set aside.
- Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto centre of each of 6 (12" / 30 cm) aluminum foil squares.
- 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.
- Grill on barbecue at 500°F (260°C) for about 15 minutes. Open foil pouches carefully to avoid steam.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
Review by Tim B.
Awesome idea for a recipe. thought I was enjoying a $25 meal somewhere other than my kitchen, however I needed to make some substitutions. Didn't have Salmon so I used Pollock. Instead of Mushrooms and Celery I used frozen veggies (Cauliflower, .Zucchini, Lima Beans and Green Beans). Used Cream of Chicken with lots of lemon juice because I didn't have Cream of Celery. I did add a healthy splash of white wine on the veggies which I put on the bottom and a 1/2 slice of bacon and generous amounts of Dill.
Tim B. | August 25, 2012
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