Salmon papillote

Serves : 4

Preparation time: 15 minutes

Cooking Time: 20 minutes

Ingredients

• 2 leeks, thinly sliced
• 60 ml (4 tablespoons) olive oil
• 250 ml (1 cup) coconut milk
• 30 ml (2 tbsp.) coriander seeds, ground
• 5 ml (1 tsp.) Sriracha hot sauce
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) honey
• 4 salmon steaks
• 1 lemon, sliced
• 1 lime, sliced
• 4 portions cooked greens
• Salt and pepper to taste

Preparation

1. Preheat barbecue to maximum
2. In a hot skillet, sauté leeks in oil for 3 to 4 minutes.
3. Add coconut milk, coriander, hot sauce, garlic, honey, salt and pepper and cook for 1 minute more. Check seasoning.
4. Place 4 sheets of aluminum foil on the counter.
5. In the center of each sheet of aluminum foil, spread the mixture, place a salmon steak on top, season with salt and pepper, garnish with lemon and lime slices and close the foil.
6. Place the papillotes on the barbecue grill, cooking indirectly (fire turned off under the papillotes), close the lid and cook for 15 minutes.
7. Serve with green vegetables.