Barbecued salmon parcels
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Layering salmon with herbs and potatoes in a foil wrap locks in the flavour and cuts down your cooking time
Ingredients
Baby potatoes
400 g, chat variety
Fresh lemon rind
2 tsp, finely grated
Lemon juice
2 tbs
Fresh dill
2 tbs, finely chopped
Garlic
2 clove(s), crushed
Skinless salmon
640 g, (4x160g fillets)
Reduced fat oil spread
1 tbs, melted
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Preheat a chargrill or barbecue over medium heat. Prick potatoes all over with a fork. Place on a plate lined with paper towel. Sprinkle with a little water. Microwave on High (100%) for 3–4 minutes or until just tender. Cool slightly, then thinly slice.
2
Combine rind, juice, dill and garlic in a bowl. Cut four 30cm x 25cm pieces of baking paper. Cut 4 pieces of foil slightly larger than paper.
3
Place 1 piece of foil on a flat surface. Top with 1 piece of baking paper. Place one-quarter of potato slices, overlapping slightly, in centre of baking paper. Top potato with a salmon fillet. Spread one-quarter of rind mixture over salmon and drizzle with one-quarter of the spread. Fold paper and foil to enclose fish and form a sealed rectangular parcel. Repeat with remaining potatoes, salmon, rind mixture and spread to make 4 parcels.
4
Cook parcels for 2–3 minutes each side or until salmon is cooked to your liking. Unwrap and serve with lemon wedges.
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