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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 NORWEGIAN ATLANTIC SALMON PORTIONS SKIN ON, ICELANDIC COD PORTIONS 113 G OR ROCK LOBSTER TAIL FROZEN, 2 OZ

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    $2.99 ea.



  • olive oil for basting
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    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES



  • Salt and freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    fennel seeds, crushed
  • 2/3 cup
    (170 mL)
    corn kernels
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    Flyer Deal  (1)
    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 2/3 cup
    (170 mL)
    diced red pepper
    You might like:

    Flyer Deals  (2)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF ONTARIO 7.69/kg


    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 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

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