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Cut the salmon filet into four 125 g pieces and marinate in oil, lime juice and zest, salt, and pepper for approximately 30 minutes.
Cook the onion and garlic in oil, add tomatoes, cinnamon stick, bay leaf and fish stock and reduce by a third.
Add olives, capers, hot peppers, and herbs to the tomato sauce and adjust the seasoning.
Preheat barbecue.
Grill the pieces of salmon 4-5 minutes per side, turning once at 90 degrees for attractive markings on the fish.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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