Served with grilled corn, these spicy salmon parcels deliver a delicious taste of summer in every bite.
1. Pre-heat the barbecue.
2. Season the salmon fillets with the Piri Piri Seasoning and top each one with 2 lemon slices. Place each dressed fillet in the centre of a double layer of foil. Drizzle the salmon with the oil and top with the tomatoes. Fold the foil into a semi-circle package and seal the edges together to enclose the filling.
3. Meanwhile brush the corn and spring onions with melted butter and barbecue the corn, turning, for 10-15 minutes or until well marked and tender. Cook the spring onions for 2-3 minutes or until well-marked and tender.
Serve the grilled salmon in parcels with grilled corn, spring onions and avocado.
Substitute salmon with trout or halibut.