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Photo of Barbecued salmon parcels by WW

Barbecued salmon parcels

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed salad leaves. Uncooked parcels suitable to freeze.

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