Grilled Salmon Paella Foil Packs
The recipe Grilled Salmon Paella Foil Packs is ready in roughly 1 hour and 30 minutes and is definitely an outstanding gluten free and dairy free option for lovers of European food. This recipe makes 8 servings with 612 calories, 41g of protein, and 28g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. It works well as an expensive main course for The Fourth Of July. If you have plum tomatoes, instant brown rice, saffron threads, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
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.
Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
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.
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.
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.
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.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.