¼teaspoonfreshly ground pepperplus more for seasoning
1lemonzested and sliced
1cupfresh green beanstrimmed
1poundnew red potatoessliced ¼-inch thick
1cupsugar snap peas
Preheat your grill for indirect cooking.
In a small bowl, mix together the butter, dill, garlic, lemon zest, salt and pepper. Place a sheet of plastic wrap about 1 foot long on a work surface and then transfer the butter mixture to the middle of the plastic wrap. Fold the wrap over the butter and shape into a log about 1-inch thick. Roll the log up in the remaining plastic wrap, twist the ends like a taffy roll, and store in the freezer while you prepare the rest of the ingredients.
Once, you grill is ready and you have all the veggies cleaned and chopped, you can begin assembling your foil packet. Each person should start with the veggies first, piling their choice of veggies in the center of a 2-foot long piece of foil. Season the veggies with salt and pepper, then place a salmon fillet on top of the veggies. Lightly season with more salt and pepper. Remove the butter roll from the freezer and top each salmon patty with a thick slice of the flavored butter (about 2 tablespoons). Bring the two short sides of the foil up like a tent and then roll down to make a center seam. Then crimp up each side seam to completely close the packet. Use a pen to gently write the diner’s name on the outside of the packet.
Place your packets on the grill away from the heat and cook for 15-20 minutes or until the potatoes and the fish are cooked through. Make sure to rotate the packets around the grill every 5-7 minutes to ensure even cooking.
Remove from the grill and serve! Careful: Steam is hot!
Tip: You can cook these in the oven instead at about 400 degrees.