A wonderful way to cook salmon steaks on the barbecue, keeping the salmon moist and full of flavour.
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
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.
Turn on the barbecue or light the barbecue if using charcoal.
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.
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.
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.
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.
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.
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