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View more "Main Dishes" recipes Salmon en Papillote with Black Olives and Sun-dried Tomatoes Recipe

Salmon en Papillote with Black Olives and Sun-dried Tomatoes

Dairy Farmers of Canada
Add to Calendar 08/22/2017 10:00 AM 08/22/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/3 lb (600 g) salmon fillet, in four pieces

Tapenade:
1/2 cup (125 mL) sun-dried tomatoes, (in oil or not)
1 or 2 garlic cloves, peeled with sprout removed
1 can (14 oz/398 mL) pitted black olives
2 tbsp (30 mL) melted butter
2 tbsp (30 mL) lemon juice
Salt and freshly ground pepper, to taste
3 to 4 tbsp (45 to 60 mL) fresh parsley, chopped
2 Canadian Bocconcini cheeses or about 3/4 cup (180 mL) Canadian Mozzarella cheese, diced

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/salmon-en-papillote-with-black-olives-and-sun-dried-tomatoes?source=calendar
Salmon en Papillote with Black Olives and Sun-dried Tomatoes true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 12 mins
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 12 mins
  • Yields 4 servings

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


Ingredients

1 1/3 lb (600 g) salmon fillet, in four pieces

Tapenade:
1/2 cup (125 mL) sun-dried tomatoes, (in oil or not)
1 or 2 garlic cloves, peeled with sprout removed
1 can (14 oz/398 mL) pitted black olives
2 tbsp (30 mL) melted butter
2 tbsp (30 mL) lemon juice
Salt and freshly ground pepper, to taste
3 to 4 tbsp (45 to 60 mL) fresh parsley, chopped
2 Canadian Bocconcini cheeses or 
about 3/4 cup (180 mL) Canadian Mozzarella cheese, diced

Preparation

Preheat barbecue to high.

Using a food processor, chop dried tomatoes and garlic. Add black olives, and pulse until everything is finely chopped. Transfer mixture to a bowl. Mix in melted butter and lemon juice. Season to taste, add fresh parsley and Canadian Bocconcini cheese, then mix gently.

Prepare 4 squares of aluminium foil, each covered with a square of parchment paper. Place one quarter of the tapenade in the middle of each square and top with a piece of salmon. To form foil packets, close aluminium foil tightly.

Barbecue about 12 minutes. Serve with a salad, or with pasta, rice etc., and grilled vegetables.

Recipe from Chef Véronique Gagnon-Lalanne

22 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Comments

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Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 301 Calories
Protein: 26 g
Carbohydrate: 7 g
Fat: 19 g
Calcium: 2 % / 27 mg

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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