If, like us, you are still trying to make the most of the garden this summer - 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.
4 small skinless salmon fillets
320ml chicken stock
Juice ½ lemon
40ml extra virgin olive oil
80g cherry tomatoes halved
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
1. Place the couscous in a bowl and pour over the boiling stock. Cover with Cling Film and leave to stand for 5 minutes.
2. 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.
3. Lay a sheet of 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.
4. 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.
5. Place over indirect heat on the BBQ, close the lid and cook for 12-14 minutes. The BBQ temperature inside should be around 150oc.
6. Meanwhile whisk together the dressing in a bowl, ready to top the salmon when cooked.
7. Then bring the parcels to the table, tear open and spoon the dressing over the salmon.
Recipe by TV chef Dean Edwards for Bacofoil The Original Kitchen Foil.