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Ingredients
400g baby chat potatoes
2 tsp finely grated lemon rind
2 tbs lemon juice
2 tbs finely chopped fresh dill leaves
2 garlic cloves, crushed
4 x 160g skinless salmon fillets
1 tbs Weight Watchers Canola Spread, melted
Lemon wedges
Method
Preheat a chargrill or barbecue over medium heat. Prick potatoes all over with a fork. Place on a plate lined with paper towel. Sprinkle with a little water. Microwave on high (100%) for 3–4 minutes or until just tender. Cool slightly, then thinly slice.
Combine rind, juice, dill and garlic in a bowl. Cut 4 30cm x 25cm pieces of baking paper. Cut 4 pieces of foil slightly larger than paper.
Place 1 piece of foil on a flat surface. Top with 1 piece of baking paper. Place 1 quarter of potato slices, overlapping slightly, in centre of baking paper. Top potato with a salmon fillet. Spread 1 quarter of rind mixture over salmon and drizzle with one-quarter of the spread. Fold paper and foil to enclose fish and form a sealed rectangular parcel. Repeat with remaining potatoes, salmon, rind mixture and spread to make 4 parcels.
Cook parcels for 2–3 minutes each side or until salmon is cooked to your liking. Unwrap and serve with lemon wedges.
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