METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Salmon in Brioche with Pears and Celeriac Remoulade
2020-10-16
https://www.metro.ca/userfiles/image/recipes/pain-brioche-saumon-11371.png
PT20M
PT20M
PT2H40M
In an airtight bag, marinate the salmon with the vinaigrette and refrigerate for at least two hours.Preheat the oven to 385°F.Place the salmon on a baking sheet lined with parchment paper. Bake for 20 minutes.For the remoulade:Use a mortar and pestle to ground the pink peppercorn.In a bowl, combine all the ingredients for the remoulade and set aside.Assembly:Slice the brioche buns in half.Add a few slices of pear on the lower bun.Top with the salmon, melted cheese, remoulade, and top bun.Source : Max l’affamé
2
0
0
0
0
2 salmon filet skin removed
.4 cup (100 ml) Naturalia Pear and White Vine vinaigrette
1 pear thinly sliced
4 slices raclette cheese melted
2 Première Moisson small croissant bun
For the remoulade :
1 cup (250 ml) celeriac julienned
1 tablespoon (15 ml) mayonnaise
juice of 1/2 lemon
1 teaspoon (5 ml) pink peppercorn
1 tablespoon (15 ml) chopped dill
1 teaspoon (2,5 ml) honey
1/2 teaspoon (2,5 ml) Dijon mustard
Salmon in Brioche with Pears and Celeriac Remoulade
2
Main course
0:20
Preparation
0:20
COOKING
2:40
TOTAL TIME
Ingredients
-
2
salmon filet skin removed
-
.4 cup
(100 ml)Naturalia Pear and White Vine vinaigrette
-
1
pear thinly sliced
-
4 slices
raclette cheese melted
-
2
Première Moisson small croissant bun
-
For the remoulade :
-
1 cup
(250 ml)celeriac julienned
-
1 tablespoon
(15 ml)mayonnaise
-
juice of 1/2 lemon
-
1 teaspoon
(5 ml)pink peppercorn
-
1 tablespoon
(15 ml)chopped dill
-
1 teaspoon
(2,5 ml)honey
-
1/2 teaspoon
(2,5 ml)Dijon mustard
Preparation
In an airtight bag, marinate the salmon with the vinaigrette and refrigerate for at least two hours.
Preheat the oven to 385°F.
Place the salmon on a baking sheet lined with parchment paper. Bake for 20 minutes.
For the remoulade:
Use a mortar and pestle to ground the pink peppercorn.
In a bowl, combine all the ingredients for the remoulade and set aside.
Assembly:
Slice the brioche buns in half.
Add a few slices of pear on the lower bun.
Top with the salmon, melted cheese, remoulade, and top bun.
Source : Max l’affamé
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
