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Grilled Salmon and Fennel https://www.metro.ca/userfiles/image/recipes/pave-saumon-fenouil-grille-5991.jpg PT10M PT05M PT15M
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.
4
4 Tbsp. (60 mL) extra virgin olive oil 1 1/2 lb (680 g) salmon fillet with skin, cut into 4 equal-sized pieces 1 fennel bulb, sliced 1 Tbsp. (15 mL) garlic, chopped 4 tsp. (20 mL) fresh parsley, chopped lemon wedges
Grilled Salmon and Fennel

Grilled Salmon and Fennel

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 Tbsp.
    (60 mL)
    extra virgin olive oil

  • salt and pepper
  • 1 1/2 lb
    (680 g)
    salmon fillet with skin, cut into 4 equal-sized pieces
  • 1
    fennel bulb, sliced
  • 1 Tbsp.
    (15 mL)
    garlic, chopped
  • 4 tsp.
    (20 mL)
    fresh parsley, chopped

  • lemon wedges
Imprimer ma sélection

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.

Source : Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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