Grilled salmon and vegetables in foil

Ingredients:

• 6 cups broccoli florets
• 2 carrots, sliced ​​diagonally into 0.5 cm thick slices.
• 1 tbsp. vegetable oil
• 1 tsp. dark sesame oil
• 4 salmon fillets with skin, 170g each (center part), preferably wild
• 1 teaspoon toasted sesame seeds
• Garlic chili sauce, for serving

Preparation:

1. Preheat an outdoor grill to medium-high heat.
2. Combine broccoli, carrots, vegetable oil, salt, and pepper on a 18-inch sheet of heavy-duty aluminum foil. Bring the two long sides of the foil together at the top and fold them over twice to seal. Bring the other two short sides up and fold them inward, crimping to seal; set aside.
3. Lightly oil half of the grill grates. Pat the fish dry with paper towels and season with salt and black pepper. Place the vegetable bundle on the ungreased side of the grill and grill until the vegetables are crisp-tender and the broccoli is bright green and lightly charred, about 10 minutes. Grill the salmon on the oiled side of the grill, skin side down, until crisp grill marks appear, 3 to 4 minutes. Flip the fish and continue grilling until cooked through but still slightly pink in the center, another 3 to 4 minutes.
4. Taking care not to burn yourself with steam, open the foil packet and mix the vegetables well. Divide among 4 plates and top each with a piece of salmon. Drizzle the salmon with chili garlic sauce, sprinkle the vegetables with sesame seeds, and drizzle with sesame oil.