Papillotes of Salmon with Feta

Papillotes of Salmon with Feta
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • stuffing

  • 1

    small red onion, chopped

  • 1

    clove garlic

  • 4

    italian tomatoes, chopped

  • 1 Tbsp.
    (15 mL)

    chopped fresh oregano or 5 ml (1 teaspoon) dried oregano

  • 1/2 cup
    (125 mL)

    chopped black olives

  • 2 1/2 oz
    (75 g)

    canadian feta, diced

  • 1/3 lb
    (150 g)

    canadian mozzarella, shredded or diced

  • Salt and freshly ground pepper

  • 4 x 1/3 lb
    (4 x 150 g)

    salmon fillets


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007