Cooking instructions
1.Preheat barbecue to medium-high heat (about 220 °C – 425 °F).
2.In a bowl, mix all ingredients for the marinade.
3.Place a sheet of parchment paper on top of two large sheets of aluminum foil, and then place the salmon filet at the center of the parchment paper. Salt and pepper.
4.Pour half of the marinade on the salmon. Make sure to coat well the salmon with the marinade. Set aside the remainder of the marinade in the refrigerator.
5.Fold the parchment paper over and then tightly close the foil to form a papillote.
6.Place the papillote on the hot barbecue grill. Close the lid and cook for 20 to 25 minutes, until the salmon easily flakes with a fork.
7.Meanwhile, place the vegetables for the couscous on an aluminum platter. Add olive oil. Salt and pepper, and mix.
8.Place the platter on the barbecue grill. Close the lid and cook for 10 to 12 minutes, while occasionally stirring.
9.Meanwhile, cook the Tipiak Express Couscous Boil-in-Bags according to instructions on the package. Full with a fork. Combine the couscous and the grilled vegetables.
10.In a small pot, pour the rest of the marinade. Bring to a boil.
11.In a small bowl, dilute cornstarch in cold water.
12.Add the diluted cornstarch into the pot. Stir until the marinade thickens. Serve the salmon with the sauce and the grilled vegetables couscous.
Used in this recipe:
