Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
  • 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.
  • Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
  • 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.
  • 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.
  • 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.
  • 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.