Grilled Salmon Paella Packs

Grilled Salmon Paella Packs

This meal-in-a-bundle has all the flavors of the Spanish classic without all the work.

Prep Time



Total Time






teaspoon saffron threads, if desired
large green onions, finely chopped (1/3 cup)
large cloves garlic, finely chopped
tablespoons fresh lemon juice
tablespoons extra-virgin olive oil
tablespoon sweet smoky Spanish paprika or any sweet paprika
teaspoons salt
teaspoon freshly ground black pepper
skinless salmon fillets (5 oz each)
can (14 oz) chicken broth
servings cooked instant brown rice
package (12 oz) fully cooked linguiƧa or andouille sausage links
medium plum (Roma) tomatoes, seeded, chopped
medium red bell peppers, diced 1/4 inch
cup lightly packed fresh Italian (flat-leaf) parsley, chopped
  1. Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
  2. To make salmon marinade, in small bowl, mix onions, garlic, lemon juice, 2 tablespoons of the oil, the paprika, salt and pepper. In 13x9-inch (3-quart) glass baking dish, arrange salmon; spoon marinade over salmon, turning to evenly coat. Cover; refrigerate 20 minutes.
  3. Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
  4. Add water to broth to measure amount of water called for on rice package for 8 servings. Make 8 servings rice as directed on package, using broth and water mixture for the water.
  5. Meanwhile, cut sausages in half lengthwise. Cut crosswise into thin slices; stir into rice along with tomatoes, bell peppers and saffron threads with soaking liquid. Use fork to mix ingredients and separate saffron.
  6. Mound generous 1 cup rice mixture on center of each piece of foil. Top with 1 salmon fillet, and drizzle with a spoonful of marinade. Spoon any remaining marinade over fillets. Bring up long sides of foil together so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  7. Heat gas or charcoal grill. Place packets on grill over low heat, allowing space around packets for circulation. Cover grill; cook 10 minutes for salmon that is opaque with a deeper pink center, or about 15 minutes until fish flakes easily with fork. Place packets on plates. Carefully unfold foil away from face. Sprinkle each serving with parsley.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 620
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 115mg;
  • Sodium 1430mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 44g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 5 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.