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1 salmon fillet (2 lb.), skin-on, centre-cut
1 cup beer
1 pkg. (250 g) blue cheese, cut into 1/4 inch slices
1/4 cup chopped toasted walnuts
1/4 cup chopped parsley
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How do I make it ?
Preheat barbecue to medium-high heat. Cut deep slit along top length of salmon filet to form pocket, being careful to not cut all of the way through salmon. Place salmon in centre of large sheet of heavy-duty foil.
Bring up foil sides. Pour beer over salmon. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Place packet on grate of barbecue; cover with lid. Grill 7 min. or until almost cooked. Carefully open foil packet. Overlap cheese along slit of salmon; reseal packet. Cover barbecue with lid; continue grilling 5 min. or until salmon flakes easily with fork. Remove salmon from packet to serving platter; sprinkle with walnuts and parsley.
Kraft Kitchen Tips!
Prepare as directed, using Kraft Brie Cheese or Cracker Barrel Extra Old Cheddar Cheese.
Cooking with Beer
When cooking with beer, the pale ales are generally considered to be the most versatile beers. Nut-brown ales lend themselves particularly well to cheese dishes, while the wheat ales go well with fish.
Make it Easy
Freeze cheese 20 min. to make it easier to slice.
Calories From Fat
% Daily Value
Fat 21.2 g
Saturated fat 8 g
Cholesterol 73 mg
Sodium 485 mg
Carbohydrate 1.4 g
Fibre 0.3 g
Sugars 0 g
Protein 24.6 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.