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Leek-Dill Salmon en papillote with Creamy Dill Potatoes https://www.metro.ca/userfiles/image/recipes/saumon-en-papillote-bette-a-carde-pommes-de-terre-aneth-10430.jpg PT30M PT50M PT1H20M
Leek-dill salmon en papillote:Preheat oven to 425ºF (220ºC).In a casserole dish filled with hot water, blanch Swiss chard leaves for 10 seconds, then drain.In a pan, heat oil over medium heat and soften leeks a few minutes, adding zest and dill. Season.Lightly oil 6 large pieces of aluminum foil and add a Swiss chard leaf to each, garnish with leeks and place a salmon fillet on top.Sprinkle with spices and brown sugar and cover the filet with the Swiss chard leaf.Seal the aluminum foil and place in oven for 15 minutes.Be careful when opening foil to avoid being burned by the steam.Creamy dill potatoes:Preheat oven to 425ºF (220ºC).On a cookie sheet, mix together potatoes, leeks, spices and olive oil.Cook in oven for 25 minutes, stirring once.Let cool slightly before mixing with other ingredients, and serve.
6
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creamy dill potatoes: 1 1/2 lb (680 g) little potatoes, cut in half 2 leeks, finely chopped, white part only 2 Tbsp. (30 mL) steak spices 3 Tbsp. (45 mL) olive oil 1/2 cup (125 mL) plain Greek yogourt 1/2 cup (125 mL) dill, chopped 3 Tbsp. (45 mL) capers, chopped salt and ground pepper
Leek-Dill Salmon en papillote with Creamy Dill Potatoes

Leek-Dill Salmon en papillote with Creamy Dill Potatoes

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6
servings
0:30
Preparation
0:50
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • leek-dill salmon en papillote


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  • 6
    swiss chard leaves
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    PRODUCT OF U.S.A. 6.59/kg


  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2
    leeks, finely chopped, white part only

  • zest of 2 lemon
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  • 1/3 cup
    (80 ml)
    dill, chopped
  • 6x1/3 lb
    (6x170 g)
    skinless salmon filets
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  • 2 Tbsp.
    (30 mL)
    steak spices
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  • 1 Tbsp.
    (15 mL)
    brown sugar

  • creamy dill potatoes:
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  • 1 1/2 lb
    (680 g)
    little potatoes, cut in half
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  • 2
    leeks, finely chopped, white part only
  • 2 Tbsp.
    (30 mL)
    steak spices
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  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1/2 cup
    (125 mL)
    plain Greek yogourt
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    8 x 100 g, 650 g, SELECTED VARIETIES

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    250 ml SELECTED VARIETIES OR 1.89 EA.


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  • 1/2 cup
    (125 mL)
    dill, chopped
  • 3 Tbsp.
    (45 mL)
    capers, chopped
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    SELECTED SIZES SELECTED VARIETIES



  • salt and ground pepper
Imprimer ma sélection

Preparation

Leek-dill salmon en papillote:

Preheat oven to 425ºF (220ºC).

In a casserole dish filled with hot water, blanch Swiss chard leaves for 10 seconds, then drain.

In a pan, heat oil over medium heat and soften leeks a few minutes, adding zest and dill. Season.

Lightly oil 6 large pieces of aluminum foil and add a Swiss chard leaf to each, garnish with leeks and place a salmon fillet on top.

Sprinkle with spices and brown sugar and cover the filet with the Swiss chard leaf.

Seal the aluminum foil and place in oven for 15 minutes.

Be careful when opening foil to avoid being burned by the steam.

Creamy dill potatoes:

Preheat oven to 425ºF (220ºC).

On a cookie sheet, mix together potatoes, leeks, spices and olive oil.

Cook in oven for 25 minutes, stirring once.

Let cool slightly before mixing with other ingredients, and serve.

Source : Metro

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