These easy, fresh, and mouth-watering salmon parcels are an ideal way of getting the family to branch out from traditional sausages and burgers at the next barbecue. Check out Dean’s top tip below to ensure the salmon is cooked to perfection.
Serves: 4
Cooking time: 20 minutes
What You’ll Need:
- Bacofoil The Original Kitchen Foil
- 4 small skinless salmon fillets
- 160g couscous
- 320ml chicken stock
- Juice ½ lemon
- 40ml extra virgin olive oil
- 80g cherry tomatoes halved
Dressing:
- 30ml olive oil
- Juice ½ lemon
- 1 tsp honey
- 50g cherry tomatoes chopped
- ½ clove garlic crushed
- 1 heaped tbsp. capers
- 2 tbsp. fresh basil chopped
- 50g olives chopped
What To Do:
- Place the couscous in a bowl and pour over the boiling stock. Cover with Bacofoil EasyCut Cling Film and leave to stand for 5 minutes
- Fork through the couscous to separate the grains, then stir through chopped parsley, lemon juice, olive oil and tomatoes, season with salt and pepper then set to one side
- Lay a sheet of Bacofoil The Original Kitchen Foil measuring approx. 50cm long onto your work surface, then on one side top with a quarter portion of couscous, place on the salmon fillet, and drizzle with some oil
- Fold the other half of the foil over the salmon, crimping the edges and pressing tightly to form a seal. Just before you finish the crimp, pour in a small splash of water then twist to seal
- Place over indirect heat on the BBQ, close the lid and cook for 12-14 minutes. The BBQ temperature inside should be around 150oc
- Meanwhile whisk together the dressing in a bowl, ready to top the salmon when cooked
- Then bring the parcels to the table, tear open and spoon the dressing over the salmon
Bacofoil teams up with TV chef Dean Edwards to create a delicious barbecued fish dish