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.
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.
© Société des alcools du Québec, 2007
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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