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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.
4
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
Salmon Fillet with Garden Vegetables
0:15
Preparation
0:22
COOKING
0:37
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lbs
    (900 g)
    fresh salmon fillet
    You might like:

    Flyer Deals  (2)
    FRESH ATLANTIC SALMON PINWHEELS

    FRESH ATLANTIC SALMON PINWHEELS

    $5.49 ea.

    170 g, SELECTED VARIETIES SM40-I03

    FRESH ATLANTIC SALMON STEAKS

    FRESH ATLANTIC SALMON STEAKS

    $11.99 /lb

    2.65/100 g


  • olive oil for basting

  • Salt and freshly ground pepper to taste
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 1 Tbsp.
    (15 mL)
    fennel seeds, crushed
  • 2/3 cup
    (170 mL)
    corn kernels
  • 2/3 cup
    (170 mL)
    diced red pepper
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 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

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.

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.

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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