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Grilled Salmon Paella Packs

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

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  • Prep Time 1 hr 15 min
  • Total Time 1 hr 30 min
  • Servings 8

Ingredients

3/4
teaspoon saffron threads, if desired
4
large green onions, finely chopped (1/3 cup)
4
large cloves garlic, finely chopped
3
tablespoons fresh lemon juice
3
tablespoons extra-virgin olive oil
1
tablespoon sweet smoky Spanish paprika or any sweet paprika
2
teaspoons salt
1/2
teaspoon freshly ground black pepper
8
skinless salmon fillets (5 oz each)
1
can (14 oz) chicken broth
8
servings cooked instant brown rice
1
package (12 oz) fully cooked linguiça or andouille sausage links
4
medium plum (Roma) tomatoes, seeded, chopped
2
medium red bell peppers, diced 1/4 inch
1
cup lightly packed fresh Italian (flat-leaf) parsley, chopped

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
115mg
115%;
Sodium
1430mg
1430%;
Total Carbohydrate
49g
49%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
44g
44%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
45%;
Calcium
6%;
Iron
15%;
Exchanges:
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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