Ingredients: (Serves four) 1 1/3 lb (600 g) salmon fillet, in four pieces Tapenade: 1/2 cup (125 mL) dried tomatoes (in oil or not) 1 or 2 cloves garlic, peeled with germ removed 1 can (14 oz/398 mL) pitted black olives 2 tbsp (30 mL) melted butter 2 tbsp (30mL) lemon juice Salt and freshly ground pepper, to taste 3 to 4 tbsp (45 to 60 mL) fresh parsley, chopped About 3/4 cup (180 mL) Village Mozzarella cheese, in small cubes Preparation Preheat barbecue to high. Using a food processor, chop dried tomatoes and garlic. Add black olives, and operate processor until everything is finely chopped. Transfer preparation to a bowl. Incorporate melted butter and lemon juice. Season to taste, add fresh parsley and Canadian Bocconcini cheese, then mix delicately. Prepare 4 squares of aluminium foil each covered with a square of parchment paper. Dispose one quarter of the tapenade in the middle of each square and place a piece of salmon over it. To form foil packets, tightly close aluminium foil. Barbecue about 12 minutes. Serve with a salad, or with pasta, rice etc., and grilled vegetables. Recipe from Chef Véronique Gagnon-Lalanne Nutritional Analysis for 1 serving: Energy: 301 kcal / 1259 kJ Proteins: 26 g Carbohydrates: 7 g Fat: 19 g Calcium: 27 mg (2 % Recommended Daily Intake)

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