Teriyaki Salmon Pocket Stew

Ingredients:

16 oz Salmon Filets, Skinless
1/2 cup Teriyaki Sauce
4 cups Broccoli Florets
1 cup  Carrots, Thinly Sliced
1 cup Sugar Snap Peas
2 tbsp Olive Oil
Dash Salt and Pepper

Directions:

1. Preheat the grill to medium heat.  Cut 8 sheets of aluminum foil and place two on top of each other for 4 pockets.
2. Toss broccoli, carrots, and sugar snap peas with olive oil and season with salt and pepper. Divide veggie mixture among sheets.
3. Place salmon next to veggies, one fillet per sheet.  Brush tops of salmon with sauce. Pull sides of foil inward and seal then roll edges up. Try to leave a little room for heat to circulate, but make sure the pocket is sealed.
4. Grill for 20 minutes or until salmon has cooked through. Serve with brown rice, if desired.
5. Campfire Directions: Put the foil packet on hot coals and cook for 35 minutes or until salmon has cooked through.