• 1/2 of a 250 g bag (1½ cup) Les Cultures de chez nous leeks
  • 1’’ thick (2.5 cm) filet of salmon
  • 15 ml (1 tbs.) olive oil
  • Fresh salt & pepper
  • Fresh parsley
  • Juice from half a lemon
LeeksFind our bag in yourlocal grocery store


  • Cut a sheet of aluminum foil large enough to cover the entire filet. Pour olive oil and lemon juice onto a plate. Dip the filet and cover on all sides placing it skin side down on the foil. Salt and pepper generously. Sprinkle the salmon filet with parsley and leeks from Les Cultures de chez nous.
  • Wrap the foil tightly. Let marinate 30 minutes before cooking. Set the barbecue on low heat and place the papillote on the upper rack with the cover closed. During cooking, turn the papillote from time to time. Cook for 20-25 minutes.

Chef's notes