Ingredients
4 green onions, finely sliced
500 ml (2 cups) snow peas
500 ml (2 cups) carrots, julienned
1 zucchini, sliced into rounds
2 stems of celery, finely sliced
675 g (11/2 lb.) filet of salmon, skin removed
45 ml (3 tbsp.) Dijon mustard
30 ml (2 tbsp.) old-fashioned mustard
30 ml (2 tbsp.) honey
125 ml (11/2 cup) Molson Canadian Cider
Salt and pepper, freshly ground
45 ml (3 tbsp.) fresh parsley, chopped
Preparation
Preheat the barbecue to high or the oven to 260oC (500oF).
On your counter or work surface, lay out a large rectangle of aluminum foil. Overlay with a slightly smaller rectangle of parchment paper. Arrange the vegetables on the parchment paper and top with the filet of salmon.
In a bowl, mix together the two mustards, honey and cider. Season generously and drizzle over the salmon.
Cover with a second rectangle of aluminum foil. Seal around the edges by folding and crimping the two sheets of aluminum foil.
Place the papillote directly on the barbecue grill. If cooking in the oven, place on a baking sheet. In both cases, cook for between 25 and 30 minutes.
Serve the salmon and vegetables with a well-chilled glass of cider. Enjoy!
