Ingredients
- 250 mL (1 cup) CANTON™ Original Broth
- 60 ml (¼ cup) of cooking cream 35%
- 250 mL (1 cup) leeks, julienned
- 1 small pepper, julienned
- 12 snow peas, julienned
- 250 mL (1 cup) fast-cooking rice, uncooked
- 45 mL (3 Tbsp) maple syrup
- 30 mL (2 Tbsp) grainy mustard
- 4 x 150 g (5 oz) salmon pieces, skinless
Preparation
Marinade and salmon
- In a rectangular dish, place salmon pieces and reserve.
- In a bowl, combine CANTON™ Original Broth and cream, then pour over salmon.
- Cover with plastic wrap and chill 2 hours to marinate.
- Cut four squares of aluminum foil measuring around 30 cm (12 in) each.
- Divide julienned vegetables between foil packages, bringing up sides to form a receptacle.
- Divide uncooked rice and place over vegetables.
- Top rice with one salmon piece per package, then pour over equal amounts of marinade.
- In a small bowl, combine maple syrup and grainy mustard. Use to baste salmon.
- Seal foil packages.
- Transfer to a baking sheet and place on barbecue grill.
- Cook 15 to 20 minutes over medium heat.
- Let rest 5 minutes.
