Grilled Salmon Paella Packets

This meal-in-a-bundle has all the flavors of the Spanish classic without all the work.

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

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
  • 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
    27%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    1430mg
    1430%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    44g
    44%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    45%;
    Calcium
    6%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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