Salmon and leeks papillote

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 10
Portions 4
Freezing No


  • 4 salmon fillets of 125 gr each
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of honey or maple syrup
  • 45 ml (3 tablespoons) of chopped ginger
  • 2 chopped garlic cloves
  • 30 ml (2 tablespoons) of sesame oil
  • Lime zest and juice
  • Salt and pepper up to taste
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  • Preheat BBQ at high heat.
  • Cut 4 large aluminium paper. Over each aluminium paper set 1 salmon fillet and set aside. In a large bowl, mix sliced leeks with remaining ingredients, then spread over each salmon fillet. Close each papillotes.
  • Lower BBQ temperature at medium heat, cook papillotes for 12 to 15 minutes. Serve with asparagus salad or roasted vegetables.

Chef's notes