Grilled Salmon Paella Packets

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  • 1 hr 15 min prep time
  • 1 hr 30 min total time
  • 15 ingredients
  • 8 servings

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

Directions

  1. 1 Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
  2. 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. 3 Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
  4. 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. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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