Todd Eyre
Ingredients
Method
1.Pre-heat the barbecue to medium heat. Lay out 4 sheets of baking paper (each about 40cm long) and top them all with 3-4 slices of tomato, 6 olive slices and a few onion rings. Arrange a salmon fillet on each and drizzle with the sweet chilli sauce and olive oil, and add a sprig of thyme.
2.Bring the long sides of the baking paper together and fold down to enclose, then fold the remaining two ends under to make a parcel. Place on the solid barbecue plate or hanging rack and cook for 5-6 minutes with the hood down.
3.Arrange each parcel on serving plates, season with cracked pepper and garnish with lime wedges and extra herbs, if desired.
These can also be cooked in the oven at 180°C for about 10-15 minutes, or until the salmon just starts to flake in the centre. PER SERVE Energy 519kcal, 2175kj• Protein 34g • Total Fat 36g • Saturated Fat 6.6g • Carbohydrate 11.7g • Fibre 3.9g • Sodium 379mg
Note
