Grilled Salmon and Fennel
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 15 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Académie Culinaire |
Recipe ingredients
- 60 mL (4 tbsp) Irresistibles* extra virgin olive oil
- Salt and pepper
- 750 g (1 ½ lb) salmon fillet with skin, cut into 4 equal-sized pieces
- 1fennel bulb, sliced
- 15 mL (1 tbsp) garlic, chopped
- 20 mL (4 tsp) fresh parsley, chopped
- Lemon wedges
Preparation
Preheat grill on high heat.
Brush oil on the fillet. Season with salt and pepper. Place on hot grill flesh side down. Cook on medium heat (there should be no flames during the cooking), with lid down, for 4 or 5 minutes, or until the skin comes off easily, which is a sign that the fish is cooked. It is not necessary to turn fish over. Remove the skin. Keep warm.
Lightly oil fennel slices and grill for a few minutes. Remove from the flame and transfer to a serving dish. Season with salt and pepper and then sprinkle with garlic and parsley.
Place salmon pieces on fennel and serve with lemon wedges.
Suggestion
* 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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Foil grilled salmon
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