Fish on Friday and ON the BBQ! Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

Fish on Friday and ON the BBQ!

As promised in my Meal Planning Monday post, as well as in my fabulous Giveaway (to win £65 of fresh fish specially picked for the BBQ), here is my first BBQ recipe, and made with one of my favourite types of fish, salmon steaks. This is a DREAM of a recipe, as the fish parcels can be assembled several hours before they are barbecued, and the salmon marinates in the sauce which allows the flavours to permeate before being cooked. You can also use salmon fillets too……and of course this recipe also works very well for other types of fish, such as cod steaks, hake, monkfish and other meaty white fish.

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

This wonderful fresh wild salmon, as seen in the recipe photos, was part of an AMAZING box of BBQ fish that was sent to me from John at Delish Fish. I was lucky enough to receive several types of fish suitable for cooking on the BBQ, so there will be MANY more grilled fishy recipes over the next few weeks, so keep your eyes peeled! I have suggested leeks and spring onions in this recipe, but I have also used finely diced carrots and shallots when cooking this recipe…….really, any seasonal vegetables that will stand up to 15 to 20 minutes direct cooking inside a foil parcel will be suitable.

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

I see this salmon recipe as being perfect for a large gathering during the summer months; the parcels can be made up beforehand, and then brought to room temperature about an hour before cooking. If the British weather is inclement, as is expected, then these salmon parcels will cook beautifully in a normal convection oven – again, it’s a great way to cook with NO MESS and to keep the fish moist and full of flavour. Serve this salmon with asparagus spears for an elegant luncheon or dinner dish, or with fried rice for an Oriental twist……although, not much is needed as an accompaniment as the leeks and spring onions give the recipe some “vegetable depth”.

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

I hope that this inspires you enough to cook this simple and flavour packed recipe on the BBQ next time you have “fired it up”……I shall be posting LOTS of new BBQ fish recipes over the next few weeks, as well as some simple family fish dishes too…..what I love about fish, apart from how fabulous is tastes, is how quickly it cooks, making it a fabulous “fast food” ingredient and perfect for busy midweek meals as well as simple suppers. If you have fish in your freezer, it can be defrosted in minutes and on the table in under half an hour if you have everything to hand and the accompaniments prepared. So next time you reach for the fish fingers, and I DO love fish fingers, remember that a fillet of white fish can be cooked in just the same amount of time and with exciting sauces, herbs and spices……anything you want to add! See you later with some tasting notes from my jubilee BBQ and some goat’s cheese recipes too….Karen.

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

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Serves	4
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Allergy	Fish, Shellfish
Meal type	Lunch, Main Dish
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

A wonderful way to cook salmon steaks on the barbecue, keeping the salmon moist and full of flavour.

Ingredients

• 2 small leeks (cleaned, timmed and finely diced)
• 4 spring onions (cleaned, trimmed and finely diced)
• 2 cloves garlic (peeled and finely diced)
• 4 wild salmon steaks, skin on (about 120g to 150g each, or salmon fillets)
• 24 raw king prawns, peeled and tail on
• 1 lime (juice of)
• 4 tablespoons sweet chilli sauce
• fresh dill to garnish
• fresh coriander to garnish
• 4 large squares of strong aluminium foil

Note

A wonderful way to cook salmon steaks on the barbecue, keeping the salmon moist and full of flavour. Be careful when opening the foil parcels on serving. Excellent when served with asparagus or rice.

Directions

Step 1	Turn on the barbecue or light the barbecue if using charcoal.
Step 2	Place a quarter of the finely diced leeks, spring onions and garlic in the centre of each piece of foil and then lay a salmon steak on top, skin side down.
Step 3	Pour some of the lime juice over the salmon before placing 6 prawns on top - then spoon the sweet chilli sauce over the prawns and salmon.
Step 4	Bring the sides of the foil up into the middle and make a loose parcel, so the foil is tightly secured in an airtight seal but there is lots of room around the salmon and prawns.
Step 5	Place the foil parcels directly onto the preheated barbecue and cook over a medium heat for 15 to 20 minutes, depending on the weight of the fish.
Step 6	Carefully remove the parcels and place on to serving plates; being careful not to burn yourself with the steam, gently prise open the foil parcels and serve immediately either in or out of the foil packages with seasonal vegetables, salad or rice. Garnish with dill and/or coriander to serve.

Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

You can enter the BBQ Fish Giveaway here:

Win £65 worth of Beautiful Fresh Fish for the BBQ

What is your favourite BBQ recipe?