• 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • Salmon fillet of 1 inch (2,5 cm) thick
  • 15 ml (1 tablespoon) of olive oil
  • Fresh salt and pepper
  • Fresh parsley
  • Juice from half a lemon
LeeksFind our bag in yourlocal grocery store


  • Cut aliminium paper large nough to cover salmon fillet. Pour olive oil and lemon juice in a plate. Dip fillet over all sides and set over aluminium paper skin side under. Salt and pepper well. Spread parsley and Les Cultures de chez nous sliced leeks over salmon fillet.
  • Close well. Macerate for 30 minutes before baking. Set in the barbecue at low heat with lid close. While cooking, turn papillote from time to time. Cook for 20 to 25 minutes.

Chef's notes