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
Print recipe
| 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 |
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
mummysknee says
That looks so gorgeous, wish my BBQ was not packed away at back of garage. I’d love to try it and the prawns look so good too. *licks lips*
Karen says
Thanks Jo! And made with some of John’ Delish Fish too!
bakingaddict says
Wow this looks amazing!! I really shouldn’t read food blogs when it’s almost bedtime!! Bring on the BBQ season 🙂
Karen says
Thanks Ros, and it was pretty tasty too!
kellie@foodtoglow says
Ticks all of my boxes – yum!! Now all I need up here in Scotland is the weather for it 😀
Karen says
Yes, the weather is a nuisance at the moment, but these little parcels can be cooked in a conventional oven too!
Denise says
Liking the new look blog. This is such a great way to cook fish and no fishy smells in the house either.
Karen says
You are the only one who has noticed the new look Denise, thanks!
Dominic says
oooh… nearly couldn’t find the ‘comments’ tab for a minute there but here it is…. WOWOWOWOW Karen, this looks so incredible, I adore Salmon and like this on the BBQ its genius, I bet it has that wonderful smokey taste… very sophisticated too methinks! – lovely stuff!
Karen says
I have been tweaking with my site Dom…..but glad you found the comments button! It is a GREAT and TASTY way to barbecue fish and is also not as messy as direct cooking! Karen
Dave at eRecipeCards says
The US FOOD NETWORK MAGAZINE just did a 50 dishes to grill using a foil wrap section… This deserves a spot on that list. Always guaranteed to be moist and not fried out, this is about the best method of grilling fish I can imagine!
Dave
Karen says
Thanks Dave! I agree that the best way to cook fish on the BBQ is in foil or on a plank too…..Karen
Sue Bowden says
I brought a whole salmon just befor Christmas and my husband filleted it for me, I am going to try this receipe AND yes I am going to use the bbq (I’ve got an awning to keep the snow off LOL) it really looks and sounds delicousxx
Gretchen Peterson says
My husband just came back from Valdez Alaska with a load of wild silvers. I can’t wait for the weekend. This will be a recipe I will try. Wish I could send some to you…I have too much.
Ash-foodfashionparty says
That is one gorgeous dinner and a healthy one. Looks and sounds delicious.
Joy Morris says
I intend to try this within the next few days and if its not barbecue weather I should be able to do it in the oven (hopefully) looks delicious I have everything except the prawns
Karen says
Thanks Joy! This is just the sort of recipe that you and Simon will enjoy, I think! It works very well in the oven, or on the BBQ, and I have even cooked it during the winter in my small microwave convection oven on the hot air setting! Thanks so much for stopping by, it’s lovely to see you here! Karen
Vivienne says
I intend to do this for a couple of good friends but will roast in the oven . What temperature and for how long. Thank you .
Karen Burns-Booth says
I would cook them for 25 to 30 minutes at 200C, that is how I cook my sweet and sour salmon parcels – hope that helps Vivienne? Karen
Steve says
I`m going to do this for Easter. that should keep the Tribe happy.
Karen Burns-Booth says
I hope they enjoy it as much as we all do when I make this Steve! Happy Easter too!
Lynne says
OMG this is delicious, I made it last night it was easy to prepare and tasted wonderful. I will be making this one again soon.
Karen Burns-Booth says
I am so pleased you enjoyed this Lynne, it is one of our favourites too! Karen