Prep. Time 20 mins
Cooking Time 20 - 25 mins
Yields 4 servings
What You Need
1 onion, minced
1/2 cup (125 ml) oil
1/4 cup (60 ml) balsamic vinegar
1 tsp (5 ml) fresh ginger, peeled and finely grated
1 large orange
5 oz (140 g) 4 salmon fillets each
1 tsp (5 ml) coriander, chopped
2 oz (60 g) pitted green olives
2 tbsp (28.4 g) butter
2 oz (56 g) Canadian Provolone* cheese, grated
Freshly ground black pepper, to taste
Wash and dry one of the lemons. Cut into slices.
Cut 4 sheets of double-thickness wide aluminum foil. Butter the inside with a brush.
In a frying pan, sauté onion in a little oil. After a few minutes, add vinegar and cook for 5 minutes more.
Place a little of this mixture on each sheet of foil. Place a fillet of salmon on top of the mixture and top with lemon slices.
Grate the zest of the orange and squeeze the orange and the second lemon. In a pan, reduce juice by half. Pour juice into the foil parcels and sprinkle with ginger and coriander. Season with pepper. Add a few olives and some Canadian Provolone cheese. Close the packages and place on the grill**. Cook for about 15 minutes.
Jean Soulard, Executive Chef, Le Château Frontenac
** Alternative to BBQ: 15 minutes in 350 °F (180 °C) oven.