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Salmon and Fennel Parcels

Préparation - 20 minutes


Serves 4

  • 4 salmon filets, about 150 g each

  • 2 fennel bulbs, thinly sliced

  • 2 oranges, cut into suprêmes

  • ½ bunch dill, chopped

  • 2 green onions, thinly sliced

  • Favuzzi orange olive oil

  • Favuzzi fleur de sel, to taste

  • Favuzzi fennel pollen, to taste


  1. Combine fennel and half the green onions, add a drizzle of blood orange olive oil and place on 4 large sheets of aluminium paper.

  2. Cover with a salmon filet seasoned with salt and pepper, then fold aluminium paper into parcels.

  3. Cook directly on the grill over medium-high heat, for 6 to 10 minutes depending on desired doneness.

  4. Open parcels, then garnish salmon with orange slices and a drizzle of Favuzzi orange oil.

  5. Sprinkle with remaining green onions and finish with a pinch of fleur de sel and fennel pollen.