Grilled Salmon Paella Packs

Name: Grilled Salmon Paella Packs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 teaspoons freshly ground black pepper; 397 grams can chicken broth; 8 servings cooked instant brown rice; 4 large cloves garlic, finely chopped; 79 milliliters large green onions, finely chopped; 3 Tbsps fresh lemon juice; 3 Tbsps extra-virgin olive oil; 1 Tbsp sweet smoky Spanish paprika or any sweet paprika; 237 milliliters lightly packed fresh Italian (flat-leaf) parsley, chopped; 4 mediums plum (Roma) tomatoes, seeded, chopped; 2 mediums red bell peppers, diced 1/4 inch; 1 teaspoons saffron threads, if desired; 1 kilograms skinless salmon fillets each); 2 teaspoons salt; 340 grams package fully cooked linguiça or andouille sausage links

Grilled Salmon Paella Packs might be just the main course you are searching for. 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. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. A mixture of olive oil, lightly parsley, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Soak saffron in 2 teaspoons hot water; set aside 30 minutes.

Ingredients you will need

Saffron

Water

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Marinade

Paprika

Garlic

Onion

Salmon

Cooking Oil

Equipment you will use

Glass Baking Pan

Bowl

Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Broth

Water

Rice

Meanwhile, cut sausages in half lengthwise.

Ingredients you will need

Sausage

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.

Ingredients you will need

Saffron

Bell Pepper

Tomato

Rice

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.

Ingredients you will need

Salmon Fillets

Marinade

Rice

Equipment you will use

Aluminum Foil

Heat gas or charcoal grill.

Equipment you will use

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.

Ingredients you will need

Salmon

Fish

Equipment you will use

Grill

Place packets on plates. Carefully unfold foil away from face.

Equipment you will use

Aluminum Foil

Sprinkle each serving with parsley.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 397grams

can chicken broth 8servings

cooked instant brown rice 4large cloves

garlic, finely chopped 79milliliters

large green onions, finely chopped 3Tbsps

fresh lemon juice 3Tbsps

extra-virgin olive oil 1Tbsp

sweet smoky Spanish paprika or any sweet paprika 237milliliters

lightly packed fresh Italian (flat-leaf) parsley, chopped 4mediums

plum (Roma) tomatoes, seeded, chopped 2mediums

red bell peppers, diced 1/4 inch 1teaspoons

saffron threads, if desired 1kilograms

skinless salmon fillets each)2teaspoons

salt 340grams

package fully cooked linguiça or andouille sausage links

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.