Papillotes of Salmon with Greek Stuffing
This is the Papillotes of Salmon with Greek Stuffing recipe.
- Prep: 20 min
- Cooking: 8 min - 10 min
Ingredients
- Stuffing
- 1 small red onion chopped
- 1 clove garlic chopped
- 4 Italian tomatoes chopped
- 1 tbsp (15 mL) chopped fresh oregano or 1 tsp (5 mL) dried oregano
- 1/2 cup (125 mL) chopped black olives
- 2 1/2 oz (75 g) Canadian Feta finely diced
- 5 oz (150 g) Canadian Mozzarella shredded or finely diced
- Salt and freshly ground pepper to taste
- 4 (5 oz/150 g) salmon fillets
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Preparation
Preheat barbecue to medium-high or oven to 400 °F (200 °C).
Combine all stuffing ingredients and season to taste. Butterfly salmon fillets by splitting them in half, crosswise, without cutting all the way through. Place 1/4 of stuffing mixture on each fillet and close.
Cut 4 large squares of foil and 4 squares of parchment paper. Place parchment paper on top of foil squares. Place a stuffed fillet in centre of parchment paper, fold over and seal each papillote.
Grill or bake for 8 to 10 minutes. Serve warm or cold with rice and a salad.
Tips
It's easier to cook stuffed fish in papillotes on the barbecue, but you could simply grill it. Make sure stuffing is pushed deep inside salmon fillets, close, secure with toothpicks and baste with melted butter. Grill salmon fillets 5 to 7 minutes on each side over medium-high, according to thickness of fish.
Serve each salmon papillote with a lemon wedge, if desired.
Canadian Provolone could replace the Mozzarella or Feta cheese very nicely.
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Nutritional information
Per serving| Energy: | 533 Calories |
| Protein: | 30 g |
| Carbohydrate: | 12 g |
| Fat: | 2 g |
| Fibre: | 1.9 g |
| Sodium: | 701 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 360 mg |
| Niacin: | 85 % |
| Selenium: | 82 % |
| Vitamin B12: | 226 % |
| Vitamin B6: | 69 % |
