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Salmon package with fennel, tomatoes and olives
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Ingredients
Directions
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Cut the leeks into thin rings.
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Halve the tomatoes.
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Cut the olives in four.
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Cut the green from the fennel bulb and finely chop it.
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Arrange the fennel in wafer-thin slices on a mandolin or in the food processor.
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Stir in a bowl the butter with a fork and mix the lemon zest with 1 teaspoon of lemon juice and some salt and freshly ground black pepper through it.
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Spread large pieces of aluminum foil (1 per piece of salmon) on the work surface and spread the fennel and leek over the middle.
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Rub the pieces of salmon with salt, pepper and some lemon juice and place them on the fennel and leek.
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Divide the cherry and olives over it and put a big clump of lemon butter in the middle.
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Fold the foil around the salmon up and fold it into packages.
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Put the packages on the barbecue (keep on a barbecue with charcoal at least 10 cm away) and let the salmon and vegetables be cooked in 8-10 minutes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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