We’re having salmon for dinner tonight and it made me think of this recipe that we clipped out of the Metro Halifax newspaper a long time ago and still continue to use.

  We go for the BBQ option and the kids loved that they each had their own special “packet” of dinner.

The packet approach steams the food which enhances the flavour and taste. We’ve made this with other veggies like spinach and shoestring carrots. You can also prepare them in advance and refrigerate until ready to cook.

15 ml (1 tbsp) butter

4 green onions, white parts only, sliced (reserve greens for garnish)

1 clove garlic, minced

250 g (8 oz) shiitake mushrooms thickly sliced

2 small fennel bulb, sliced

5 ml (1 tsp) minced fresh thyme

500 ml (2 cups) cooled, cooked brown rice

2 ml (1/2 tsp) each coarse salt and fresh cracked pepper

4  salmon fillets (125 g/4 oz each)

Lemon wedges

Preheat oven to 230 C (450 F). Or preheat barbecue to high.

Cut 4 pieces of parchment or foil into 30-cm (12-inch) squares.

In a large skillet, melt butter over medium heat. Add green onions and garlic; cook until fragrant but not browned, about 1 minute. Add mushrooms, fennel and thyme and cook until mushrooms are golden, most of the liquid has evaporated and fennel is tender crisp.

Spread 125 ml (1/2 cup) of the rice on one side of a sheet of parchment. Lay a portion of fish over rice, top with a quarter of the mushroom-fennel mixture and sprinkle with coarse salt and fresh cracked pepper. Repeat with remaining portions.

Seal packages and place on a rimmed baking sheet. Bake in oven until puffed and golden, about 8 minutes. To cook on the barbecue, place packets on a rimmed baking sheet and place on grill over direct heat. Close lid and cook for about 8 minutes.

Serve in paper packet or carefully transfer contents to a dinner plate. Serve with lemon wedges.  *Be sure to left it cool slightly before opening, especially if the kids are helping!

Makes 4 servings.