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Grilled Salmon Paella Packets

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  • 1 hr 15 min prep time
  • 1 hr 30 min total time
  • 15 ingredients
  • 8 servings
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This meal-in-a-bundle has all the flavors of the Spanish classic without all the work.

Ingredients

3/4
teaspoon saffron threads, if desired
4
large green onions, finely chopped (1/3 cup)
4
large cloves garlic, finely chopped
3
tablespoons fresh lemon juice
3
tablespoons extra-virgin olive oil
1
tablespoon sweet smoky Spanish paprika or any sweet paprika
2
teaspoons salt
1/2
teaspoon freshly ground black pepper
8
skinless salmon fillets (5 oz each)
1
can (14 oz) chicken broth
8
servings cooked instant brown rice
1
package (12 oz) fully cooked linguiça or andouille sausage links
4
medium plum (Roma) tomatoes, seeded, chopped
2
medium red bell peppers, diced 1/4 inch
1
cup lightly packed fresh Italian (flat-leaf) parsley, chopped

Steps

  • 1 Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
  • 2 To make salmon marinade, in small bowl, mix onions, garlic, lemon juice, 2 tablespoons of the oil, the paprika, salt and pepper. In 13x9-inch (3-quart) glass baking dish, arrange salmon; spoon marinade over salmon, turning to evenly coat. Cover; refrigerate 20 minutes.
  • 3 Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
  • 4 Add water to broth to measure amount of water called for on rice package for 8 servings. Make 8 servings rice as directed on package, using broth and water mixture for the water.
  • 5 Meanwhile, cut sausages in half lengthwise. Cut crosswise into thin slices; stir into rice along with tomatoes, bell peppers and saffron threads with soaking liquid. Use fork to mix ingredients and separate saffron.
  • 6 Mound generous 1 cup rice mixture on center of each piece of foil. Top with 1 salmon fillet, and drizzle with a spoonful of marinade. Spoon any remaining marinade over fillets. Bring up long sides of foil together so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 7 Heat gas or charcoal grill. Place packets on grill over low heat, allowing space around packets for circulation. Cover grill; cook 10 minutes for salmon that is opaque with a deeper pink center, or about 15 minutes until fish flakes easily with fork. Place packets on plates. Carefully unfold foil away from face. Sprinkle each serving with parsley.
  • 1 Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
  • 2 To make salmon marinade, in small bowl, mix onions, garlic, lemon juice, 2 tablespoons of the oil, the paprika, salt and pepper. In 13x9-inch (3-quart) glass baking dish, arrange salmon; spoon marinade over salmon, turning to evenly coat. Cover; refrigerate 20 minutes.
  • 3 Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
  • 4 Add water to broth to measure amount of water called for on rice package for 8 servings. Make 8 servings rice as directed on package, using broth and water mixture for the water.
  • 5 Meanwhile, cut sausages in half lengthwise. Cut crosswise into thin slices; stir into rice along with tomatoes, bell peppers and saffron threads with soaking liquid. Use fork to mix ingredients and separate saffron.
  • 6 Mound generous 1 cup rice mixture on center of each piece of foil. Top with 1 salmon fillet, and drizzle with a spoonful of marinade. Spoon any remaining marinade over fillets. Bring up long sides of foil together so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 7 Heat gas or charcoal grill. Place packets on grill over low heat, allowing space around packets for circulation. Cover grill; cook 10 minutes for salmon that is opaque with a deeper pink center, or about 15 minutes until fish flakes easily with fork. Place packets on plates. Carefully unfold foil away from face. Sprinkle each serving with parsley.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
1430mg
59%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
15%
Sugars
3g
Protein
44g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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