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Grilled Salmon Paella Foil Packs
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
Effortlessly enjoy the rich flavors of a Spanish classic in one convenient dish.
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
Instructions:
  • Infuse saffron in 2 teaspoons of hot water; let it rest for 30 minutes.
  • In a small bowl, combine onions, garlic, lemon juice, 2 tablespoons of oil, paprika, salt, and pepper. Place salmon in a 13x9-inch (3-quart) glass baking dish and pour marinade over it, ensuring it's evenly coated. Cover and refrigerate for 20 minutes.
  • Prepare 8 large sheets of heavy-duty foil and brush them with the 1 tablespoon of remaining oil.
  • Use the broth to measure the required amount of water listed on the rice package for 8 servings. Follow the package instructions to make 8 servings of rice, using the broth-water mixture.
  • Cut sausages in half lengthwise and then into thin slices. Add them to the rice along with tomatoes, bell peppers, and saffron threads along with the soaking liquid. Gently mix everything with a fork, making sure to evenly distribute the saffron.
  • Place a generous 1 cup of rice mixture in the center of each piece of foil. Place 1 salmon fillet on top and drizzle with a spoonful of marinade. Spoon any remaining marinade over the fillets. Bring up the long sides of the foil so edges meet, then seal edges with a tight 1/2-inch fold, folding again to allow heat circulation. Seal the other sides.
  • Preheat your grill on low heat. Place the foil packets on the grill, making sure there is enough room for air circulation. Cover and cook for 10 minutes for perfectly cooked salmon. Carefully remove the packets from the grill and unwrap them away from your face. Sprinkle with parsley before serving.

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