Whether grilled on the barbecue or cooked in the oven, these packets are ideal for summer entertaining. They can be prepared in advance, refrigerated and cooked just before serving.
Steaming the ingredients in the packet infuses the flavours, creating a mouth-watering, robust taste.
Rice and Salmon Packets
15 ml (1 tbsp) butter
4 green onions, white parts only, sliced (reserve greens for garnish)
1 clove garlic, minced
250 g (8 oz) shiitake mushrooms thickly sliced
1/2 small fennel bulb, sliced
5 ml (1 tsp) minced fresh thyme
Get daily National news
500 ml (2 cups) cooled, cooked brown rice
2 ml (1/2 tsp) each coarse salt and fresh cracked pepper
4 fish fillets (each 125 g/4 oz), such as salmon, halibut, cod or Arctic char
Lemon wedges
Preheat oven to 230 C (450 F). Or preheat barbecue to high.
Cut 4 pieces of parchment or foil into 30-cm (12-inch) squares.
In a large skillet, melt butter over medium heat. Add green onions and garlic; cook until fragrant but not browned, about 1 minute. Add mushrooms, fennel and thyme and cook until mushrooms are golden, most of the liquid has evaporated and fennel is tender crisp.
Spread 125 ml (1/2 cup) of the rice on one side of a sheet of parchment. Lay a portion of fish over rice, top with a quarter of the mushroom-fennel mixture and sprinkle with coarse salt and fresh cracked pepper. Repeat with remaining portions.
Seal packages and place on a rimmed baking sheet. Bake in oven until puffed and golden, about 8 minutes. To cook on the barbecue, place packets on a rimmed baking sheet and place on grill over direct heat. Close lid and cook for about 8 minutes.
Serve in paper packet or carefully transfer contents to a dinner plate. Serve with lemon wedges.
Makes 4 servings.
Nutritional information per serving: 330 calories; 27 g protein; 11 g total fat (3 g saturated fat); 29 g carbohydrate; 3 g fibre; 70 mg cholesterol; 320 mg sodium.
Source: U.S. Rice Federation, http://www.riceinfo.com
Comments
Want to discuss? Please read our Commenting Policy first.