Sublime Salmon

Sublime salmon cutlets recipe garnished with cream, white wine, herbs and mushrooms.

Cooking time
12 min.
Preparation time
15 min.
4 servings
  • 4 salmon cutlets, 250 g (8 oz) each, or
  • 1 whole salmon fillet, about 1 kg (2 lb)
  • 1 cup (250 mL) dry white wine
  • 3/4 cup (180 mL) 15% M.F. Québon Ultra’Cream Country Style Cream
  • Salt and freshly ground pepper to taste
  • 4 shallots, thinly sliced
  • 8 oz (250 mL) mushrooms, thinly sliced
  • 1/4 cup (60 mL) chopped fresh chervil
  1. Preheat oven to 180°C (350°F) or barbecue to medium heat.
  2. Make 4 squares or 1 rectangle of foil; place salmon in centre and raise sides.
  3. Pour white wine over salmon, then add the cream. Salt and pepper well.
  4. Sprinkle with shallots, mushrooms and chervil. Seal packets, being careful not to drip wine and cream.
  5. Place packets on a cookie sheet and bake in oven or on upper barbecue grill for 12 minutes (for cutlets) or 20 minutes (for whole fillet).
  6. Serve with rice pilaf and grilled vegetables.