BBQ Salmon Parcels with Asparagus, Cornish New Potatoes, Lemon & Thyme
A quick and easy BBQ recipe featuring seasonal Cornish new potatoes, asparagus and succulent salmon fillets seasoned delicately with lemon, white wine and thyme.
Simmer the whole new Cornish new potatoes in salted water for 10 minutes, until tender but still retaining some texture. Drain and allow to cool.
Tear off two 12 inch square sheets of aluminium foil. Scrunch up the edges to form two lipped trays so that any liquids put in the centre won't drain away.
Arrange the salmon fillets in the centre of each tray.
Slice the cooled Cornish new potatoes into 1 centimetre thick slices and arrange to one side of the salmon fillet, and arrange the asparagus on the other side.
Top the salmon fillet with a few thin slices of fresh lemon.
Drizzle the whole tray with olive oil and white wine. Season well and scatter the thyme leaves over the top.
Tear off two smaller pieces of aluminium foil to make a tight lid for the tray.
Heat your BBQ coals until they turn grey. Carefully place the foil packets on the BBQ, pop the lid on and cook for 10-15 minutes, depending on the thickness of your salmon.
Alternatively, heat a baking tray in the centre of a 200 C oven, slide the foil packets onto the tray and bake for 12-15 minutes.