Summer days often call for BBQed salmon, cajun style.
What better way to celebrate the summer than with a nice dinner from the BBQ? This summer salmon is cooked en papillote (in parchment) which makes for juicy and flavourful fish, cooked with aromatics. It is served with funchi, a starch that is a staple in the Caribbean, noticeably eaten on special occasions in the Dutch Antilles, like on Dia di Rincon, on Bonaire, where I first had it as a child. Funchi is similar to polenta, or grits, as it is a set cornmeal porridge. It is usually inverted onto the plate from a little bowl for single serve portions or set on a large tray and cut into rectangles to serve several diners.
Ingredients for the salmon
• 1 side of salmon (ocean wise)
• 1 lemon
• 1/3 cup of your favourite spice rub (I used cajun)
• 1 red onion
• 1/3 cup of white wine
• Olive oil
• Aluminum foil
Ingredients for the funchi
• 1 cup coarse cornmeal
• 2 cups water
• Chopped parsley
• Salt and pepper
1. Bring the water for the funchi to a boil in a pot on the stove. Stir in the cornmeal and seasonings, cook for about 10 minutes. Stir frequently. The funchi should be very thick.
2. When the funchi starts to pull away from the sides of the pot, turn off the heat. Stir in chopped parsley and taste for seasoning. Turn out into a buttered bowl or shallow dish to set at room temperature for about 20 minutes.
3. Slice the lemon and red onion. Lay a sheet of aluminum foil out in a large oven or serving dish and place a layer of onions and lemons on it. Rub the salmon with a spice mix (like cajun) and olive oil and place on top of the onions and lemon. Top with another couple of slices of lemon and add a splash of white wine. Fold the aluminum foil closed and tighten around the edges so it is sealed.
4. Place the aluminum foil package on a preheated grill at medium high and cook for about 12 to 15 minutes. Cooking time is dependent on the size of your salmon; it is advisable to check after about ten minutes. Take the salmon off the grill when the flesh flakes at the touch of a fork.
5. Turn the funchi out onto a cutting board and cut into portions. Serve with the salmon and red onions.
6. Serve with a nice chunky salad. If you can find some watermelon, ripe pineapple, or mango, add it to the salad for a summery twist!