Summer Sizzling BBQ Recipes

Thanks to Kraft Canada, these BBQ recipes are sure to hit your grill and sizzle your summer with fabulous tastes and aroma.


Grilled Cedar Plank Salmon

You need

• 1 untreated cedar plank (14x7x1 inch)
• 1/2 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/4 cup finely chopped fresh parsley
• 1/4 cup oil-packed sun-dried tomatoes, drained, finely chopped 1 salmon fillet (2 lb./900 g), 1 inch thick

Directions

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Heat barbecue to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of cedar plank with 1 Tbsp. oil; top with fish. Place on grate of barbecue; cover with lid. Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork. 


Foil-Packed Fish Florentine 

You need 
 

• 4 pieces white Fish Fillets, such as haddock, halibut or cod (1 lb.)
• 1-1/2 cups instant white rice, uncooked
• 1-1/2 cups water
• 4 cups fresh spinach leaves, coarsely chopped
• 1/4 cup Philadelphia Herb & Garlic Cream Cheese Spread 1/4 cup Kraft Signature Sun-Dried Tomato & Oregano Dressing  

 
Directions

Preheat the oven to 375°F. After cleaning and cutting fish fillets in half crosswise to make 8 pieces. Mix rice and water; spoon evenly onto centres of each of 4 large sheets of heavy-duty aluminum foil. Top each with 1 fish piece; divide 1/4 each of the spinach and cream cheese over top. Top with remaining fish pieces and dressing. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x3/4-inch baking pan. Bake 15 min., or until fish flakes easily with fork. Remove packets from oven; let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.