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Foil Grilled Salmon https://www.metro.ca/userfiles/image/recipes/saumon-papillote-grille-7075.jpg PT05M PT15M PT20M
Mix soup with lemon juice. Set aside. Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto centre of each of 6 (12"/30 cm) aluminum foil squares. Top each with a salmon fillet and season with a generous dash of pepper. Top salmon with even amounts of dill and sauce. Seal foil tightly around edges to form pouches and place with seam up to cook. GRILL on barbecue at 500°F (260°C) - about 15 minutes. Open foil pouches carefully to avoid steam.
6
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10 oz (284 ml) condensed low fat cream of celery soup 1 lemon, juiced 2 cups (500 mL) sliced mushrooms 2 cups (500 mL) mixture of thinly sliced fresh carrots, celery and peppers 6x5 oz (6x140 g) fillets fresh salmon 1/2 pinch of coarsely ground black pepper 1/4 bunch fresh dill
Foil Grilled Salmon

Foil Grilled Salmon

Rate this recipe
4 Votes
6
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (284 ml)
    condensed low fat cream of celery soup
  • 1
    lemon, juiced
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 2 cups
    (500 mL)
    sliced mushrooms
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    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 2 cups
    (500 mL)
    mixture of thinly sliced fresh carrots, celery and peppers
  • 6x5 oz
    (6x140 g)
    fillets fresh salmon
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    Flyer Deal  (1)
    DOM RESERVE NORWEGIAN CEDAR-PLANKED SALMON

    DOM RESERVE NORWEGIAN CEDAR-PLANKED SALMON

    $13.99 ea.

    454 g, selected varieties


  • 1/2
    pinch of coarsely ground black pepper
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    CLUB HOUSE LA GRILLE OR ONE STEP SPICE BOTTLE

    CLUB HOUSE LA GRILLE OR ONE STEP SPICE BOTTLE

    2 for $9.00

    Selected sizes selected varieties


  • 1/4
    bunch fresh dill
Imprimer ma sélection

Preparation

Mix soup with lemon juice. Set aside. Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto centre of each of 6 (12"/30 cm) aluminum foil squares.

Top each with a salmon fillet and season with a generous dash of pepper. Top salmon with even amounts of dill and sauce. Seal foil tightly around edges to form pouches and place with seam up to cook.

GRILL on barbecue at 500°F (260°C) - about 15 minutes. Open foil pouches carefully to avoid steam.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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