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Rice and Salmon Packets

Whether cooked in the oven or on the barbecue, these packets are ideal for summer entertaining and can be prepared ahead of time, 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




Yield
Makes 4 servings.


Ingredients

  • 1 tbsp (15 mL) butter
  • 4 green onions, white parts only, sliced (reserve greens for garnish)
  • 1 clove garlic, minced
  • 8 oz (250 g) shiitake mushrooms, in thick slices
  • 1/2 small fennel bulb, sliced
  • 1 tsp (5 mL) minced fresh thyme
  • 2 cups (500 mL) cooked, cooled U.S. brown rice
  • 1/2 tsp (2 mL) coarse salt and fresh cracked pepper
  • 4 pieces fish fillet (4 oz [125 g] each), salmon, halibut, cod or Arctic char
  •   Lemon wedges

Directions

  1. Preheat the oven to 450 F (230 C).
  2. Cut 4 pieces of parchment or foil into 12-inch (30cm) squares.
  3. In large skillet, melt butter over medium heat. Add green onion and garlic; cook until fragrant but not browned, about 1 minute. Add the mushrooms, fennel and thyme and cook until the mushrooms are golden, most of the liquid has evaporated and the fennel is tender crisp.
  4. Spread 1/2 cup (125 mL) of the rice on one side of a sheet of parchment. Lay a portion of fish over the rice and top with a quarter of the mushroom fennel mixture and a sprinkle of coarse salt and fresh cracked pepper. Repeat with the remaining portions.
  5. Seal the packages and bake on a rimmed baking sheet until puffed and golden, about 8 minutes. Serve in the paper packet or carefully transfer contents to a dinner plate. Serve with lemon wedges.

To cook on the barbecue, preheat barbecue to high. Place packets on a rimmed baking sheet and place on the grill over direct heat. Close lid and cook for approximately 8 minutes.

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