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Salmon Fillet with Garden Vegetables https://www.metro.ca/userfiles/image/recipes/filet-saumon-legumes-3277.jpg PT15M PT22M PT37M
Preheat barbecue to medium-high. Baste fillet with olive oil. Sprinkle with fennel seeds and season with salt and pepper. Lay fillet on a sheet of foil folded in two. Set aside. In a bowl, mix remaining ingredients together. Spread vegetables over fillet. Drizzle with white wine (Note: do not fold foil into a sealed bundle). Cook on the barbecue with the cover down for 18-22 min. Sprinkle with parsley to taste.
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2 lbs (900 g) fresh salmon fillet olive oil for basting Salt and freshly ground pepper to taste 1 Tbsp. (15 mL) fennel seeds, crushed 2/3 cup (170 mL) corn kernels 2/3 cup (170 mL) diced red pepper 2/3 cup (170 mL) diced green zucchini 2 shallots, sliced very thin 1/4 cup (60 mL) white wine Fresh, chopped parsley to taste
Salmon Fillet with Garden Vegetables

Salmon Fillet with Garden Vegetables

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:22
COOKING
0:37
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lbs
    (900 g)
    fresh salmon fillet
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    FRESH CANADIAN ATLANTIC SALMON FILLETS FAMILY PACK MIN. 900 G 9.99/LB, 2.21/100 G DOM INT'L SMOKED SALMON FROZEN

    FRESH CANADIAN ATLANTIC SALMON FILLETS FAMILY PACK MIN. 900 G 9.99/LB, 2.21/100 G DOM INT'L SMOKED SALMON FROZEN

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    FROZEN


    CEDAR BAY ATLANTIC SALMON BURGERS

    CEDAR BAY ATLANTIC SALMON BURGERS

    $2.99 ea.

    frozen, 170 g


    FRESH ATLANTIC SALMON PINWHEELS

    FRESH ATLANTIC SALMON PINWHEELS

    $5.99 ea.

    170 g, SELECTED VARIETIES



  • olive oil for basting

  • Salt and freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    fennel seeds, crushed
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    $5.99 ea.

    908 g SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    corn kernels
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    BAKING POTATOES 3 PK PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC BLUEBERRIES 170 G PRODUCT OF U.S.A., NO. 1 GRADE SWEET CORN 4 PK PRODUCT OF U.S.A., NO. 1 GRADE

    BAKING POTATOES 3 PK PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC BLUEBERRIES 170 G PRODUCT OF U.S.A., NO. 1 GRADE SWEET CORN 4 PK PRODUCT OF U.S.A., NO. 1 GRADE

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  • 2/3 cup
    (170 mL)
    diced red pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    $2.99 ea.


  • 2/3 cup
    (170 mL)
    diced green zucchini
  • 2
    shallots, sliced very thin
  • 1/4 cup
    (60 mL)
    white wine

  • Fresh, chopped parsley to taste
Imprimer ma sélection

Preparation

Preheat barbecue to medium-high.

Baste fillet with olive oil. Sprinkle with fennel seeds and season with salt and pepper. Lay fillet on a sheet of foil folded in two. Set aside.

In a bowl, mix remaining ingredients together.

Spread vegetables over fillet. Drizzle with white wine (Note: do not fold foil into a sealed bundle).

Cook on the barbecue with the cover down for 18-22 min.

Sprinkle with parsley to taste.

Source : Metro

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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.

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