Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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
4 3 5 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
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

  • 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
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.