About this recipe:These foil parcels of salmon are quick and easy to prepare on the BBQ. They are perfect for a nice summer evening meal.
1 punnet cherry tomatoes, quartered
2 tablespoons olive tapenade or pitted black olives, chopped
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 small shallot, finely chopped
8 basil leaves
4 small sprigs of thyme
freshly ground black pepper
800g salmon fillet, skin on
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:8min › Ready in:23min
Turn on a gas barbecue to the hottest possible setting and close the cover.
In a medium bowl, mix all the ingredients except for the salmon. Cut the salmon into 4 fillets.
Take 4 pieces of foil, about 30x45cm, with the shiny side up and place a salmon fillet, skin side down, in the centre of each piece. Sprinkle with salt and pepper. Take a quarter of the mixed ingredients and place them on top of the salmon. Close the foil, making sure it is sealed well. Repeat with remaining parcels.
Turn down the heat of the barbecue and carefully place the foil parcels on the cooking grate. Close the cover and cook for about 7 to 8 minutes. Remove a parcel and open it to check for doneness: the salmon is cooked if it is pale pink in the centre and flakes easily with a fork. Remove the parcels and let them sit for a few minutes unopened before serving.
You can prepare the salmon foil parcels a few hours before cooking them and keep them in the fridge until you put them on the barbecue.
You can also bake the parcels in the oven if it isn't BBQ weather. Bake them at 220 C / Gas 7.