Salmon Fillet with Garden Vegetables

Salmon Fillet with Garden Vegetables
  • 4 servings
  • 0:15 Preparation
  • 0:22 Cooking
  • 0:37 Total Time


Add all
  • 2 lbs
    (900 g)

    fresh salmon fillet

  • olive oil for basting

  • Salt and freshly ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    fennel seeds, crushed

  • 2/3 cup
    (170 mL)

    corn kernels

  • 2/3 cup
    (170 mL)

    diced red pepper

  • 2/3 cup
    (170 mL)

    diced green zucchini

  • 2

    shallots, sliced very thin

  • 1/4 cup
    (60 mL)

    white wine

  • Fresh, chopped parsley to taste


Preheat barbecue to medium-high.

Baste fillet with olive oil. Sprinkle with fennel seeds and season with salt and pepper. Lay fillet on a sheet of foil folded in two. Set aside.

In a bowl, mix remaining ingredients together.

Spread vegetables over fillet. Drizzle with white wine (Note: do not fold foil into a sealed bundle).

Cook on the barbecue with the cover down for 18-22 min.

Sprinkle with parsley to taste.

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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