The Chef in Stead

"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.

Simple Salmon Sachet Surprise or (SSSS)

This is a fish recipe for dummy, and I mean that in a good way. You will never stick your fish on the grill mostly because the fish never actually touch the grill since it is wrap in parchemin paper and foil paper. You can be creative in the way you do your packages as long as they are sealed - individually or one big one but they take longer to cook.

4 portion of fresh salmon
2 garlic cloves
8 leaves of basil
2 Shallots
150 g of parmesan cheese
Extra virgin olive oil splash
Balsamic vinegar splash
Sea salt and pepper

These should be wrapped individually, you can also wrap a whole fillet but the cooking time will change.

Lay a piece of foil paper on your table; add a same size piece of parchemin on top of the foil. You fish will not stick on the top of the parchemin.

Put your salmon on top of the parchemin... then season well.

Add basil, parmesan on top of the salmon. Carefully sprinkle garlic, shallots, olive oil and balsamic vinegar so not to make the cheese fall off the salmon and end up at the bottom of the package because the cheese would end up overcooking or burning. Close your package to totally seal everything inside with the opening staying up!

Cook each sachet for about 15 minutes at high heat without turning over. Test your salmon with a thermometer to hit 135F inside the fish, not just inside the package.

It's OK to serve the foil sachet straight on the guest's plate.

Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

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