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Papillotes of Salmon with Feta https://www.metro.ca/userfiles/image/recipes/papillotes-saumon-feta-4544.jpg PT20M PT10M PT30M
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.
4
4 2 5 4
4 x 1/3 lb (4 x 150 g) salmon fillet
Papillotes of Salmon with Feta

Papillotes of Salmon with Feta

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • stuffing

  • 1
    small red onion, chopped
  • 1
    clove garlic
  • 4
    italian tomatoes, chopped
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    PRODUCT OF ONTARIO OR MEXICO 7.69/kg


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    $3.99 ea.

    3 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE YELLOW PLUMS 1.5 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE DILL CUKES OR WHITE POTATOES 3 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE FIELD TOMATOES 3 L, PRODUCT OF ONTARIO


  • 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
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    KRINOS GOAT OR IMPORTED GREEK FETA

    KRINOS GOAT OR IMPORTED GREEK FETA

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    400 g


  • 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 fillet
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    $9.99 /lb

    FAMILY PACK, MIN.900 g, 9.99/lb, 2.21/100 g


Imprimer ma sélection

Preparation

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

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.

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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