Grilled Salmon Fillets with Chervil Mandarin Sauce

Grilled Salmon Fillets with Chervil Mandarin Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4 x 5 to 7 oz
    (4 x 150 to 200 g)

    salmon fillets

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • sauce:

  • 1/2 cup
    (125 mL)

    spoonable salad dressing

  • 2 Tbsp.
    (30 mL)

    chopped fresh chervil

  • 1/4 cup
    (60 mL)

    canned mandarins

  • 1/2 cup
    (125 mL)

    diced seeded tomatoes

  • 3 Tbsp.
    (45 mL)

    Maple syrup


Preheat barbecue to medium heat.

Mix sauce ingredients in a saucepan and heat in a double boiler, without bringing to a boil.

Baste fillets with olive oil and place in a grill basket.

Barbecue. Normally, 2 to 3 minutes per side should be sufficient.

Top with chervil and mandarin sauce and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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