Serves : 4
Preparation time: 10 minutes
Cooking time : 12 minutes
Ingredients
- 60 ml (4 tablespoons) honey
- 15 ml (1 tablespoon) Knorr concentrated chicken broth
- 2 garlic cloves, minced
- 80 mL (1/3 cup) white wine
- 15 mL (1 tbsp.) herbes de Provence blend
- 60 ml (4 tbsp.) olive oil
- 1 broccoli, chopped
- 1 red onion, thinly sliced
- 4 salmon steaks
- Salt and pepper to taste
Topping
- 4 portions rice or fresh pasta
Preparation
- Preheat barbecue to maximum.
- In a bowl, combine honey, Knorr chicken stock concentrate, garlic, white wine, herbes de Provence and olive oil.
- Brush the prepared mixture over the salmon steaks. Season with salt and pepper.
- Add the broccoli and red onion to the remaining mixture and coat.
- On the barbecue grill, sear the salmon for 2 minutes on each side, then continue cooking for 8 minutes, using indirect cooking and with the lid closed.
- For the vegetables, cook on the grill for 3 minutes on each side.
- Serve with rice or fresh pasta.
