Papillotes of Salmon with Feta

Recipe ingredients

• Stuffing
• 1 small red onion, chopped
• 1 clove garlic, chopped
• 4 Italian tomatoes, chopped
• 15 mL (1 Tbsp.) chopped fresh oregano or 5 mL (1 tsp.) dried oregano
• 125 mL (1/2 cup) chopped black olives
• 75 g (2 1/2 oz) Canadian Feta, diced
• 150 g (1/3 lb) Canadian Mozzarella, shredded or diced
• Salt and freshly ground pepper, to taste
• 4 x 1/3 lb (4 x 150 g)salmon fillets

Preparation

Preheat barbecue to medium-high or oven to 200°C (400°F).

Combine stuffing ingredients; salt and pepper to taste.

Butterfly salmon fillets (slice horizontally almost to edge and fold open). Divide stuffing evenly between fillets and fold close.

Cut out 4 large squares of foil and 4 of parchment paper. Place parchment square on foil one. Place a stuffed salmon fillet in centre of parchment paper, fold up and seal packages (“papillotes”).

Bake or grill for 8 to 10 minutes. Serve hot or cold with rice, salad and a lemon wedge, if desired.

Suggestion

For a change of taste, try with Canadian Provolone instead of Mozzarella or Feta.

It's easier to cook salmon on the barbecue when wrapped in a papillote, but it can also be grilled, as follows. Make sure to press the stuffing inside the fillets and secure with toothpicks. Brush fillets with melted butter and grill over medium-high heat 5 to 7 minutes per side, according to thickness of fish.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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