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Veracruzana Salmon https://www.metro.ca/userfiles/image/recipes/Salmones-veracruzana-2869.jpg PT20M PT08M PT58M
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.
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1 lb (454 g) atlantic salmon filet 2 Tbsp. (30 mL) extra virgin olive oil 1 lime (juice and zest) Salt and pepper to taste
Veracruzana Salmon

Veracruzana Salmon

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
0:58
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    atlantic salmon filet
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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 Tbsp.
    (30 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    lime (juice and zest)

  • Salt and pepper to taste
  • sauce:

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    onion, chopped
  • 2
    cloves of garlic, chopped
  • 6
    italian tomatoes peeled, seeded, and densely chopped
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    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


  • 1
    cinnamon stick
  • 1
    bay leaf
  • 1 cup
    (250 mL)
    fish stock
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    PUREPAC WILD ONTARIO PICKEREL FILLETS

    PUREPAC WILD ONTARIO PICKEREL FILLETS

    $12.99 ea.

    FROZEN, 454 g


  • 1/3 cup
    (80 mL)
    green olives stoned and thinly sliced
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    375 - 750 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    capers
  • 2
    jalapeno peppers chopped
  • 2 Tbsp.
    (30 mL)
    italian parsley chopped
  • 1 Tbsp.
    (15 mL)
    fresh oregano, chopped

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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.

Source : Metro

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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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