- Level
- very easy
- Prep Time
- 1 h 20 m
- Total Time
- 8 mins
- Serves
- 4 servings
Description
Salmon is the most widely eaten fish in Quebec and the most readily available. Maple syrup gives it a Quebec/Canadian touch. Serve it with a refreshing and creamy summer salad, just like grandma used to do.
Ingredients
- 4 tsp
- Dijon mustard
- 20 ml
- 1/3 cup
- maple syrup
- 80 ml
- 1 tsp
- fennel seeds, crushed
- 5 ml
- 4
- salmon fillets with skin, 150 g each
- 4
- radishes, finely minced
- 2
- Lebanese cucumbers, minced
- ¼
- red onion, finely diced
- 4 cups
- Boston or iceberg lettuce, coarsely shredded
- 1 L
- Mint leaves, shredded, to taste
- 1/3 cup
- 15% country-style cream
- 80 ml
- Zest and juice of 1 washed lemon
- Salt and pepper, freshly ground
Directions
- Step 1
- In a small bowl, combine Dijon mustard, maple syrup, and fennel seeds. Pour 2/3 of the marinade over salmon steaks and refrigerate for an hour or more, if desired.
- Step 2
- Bring fish to room temperature 15 minutes before cooking and season.
- Step 3
- Preheat the barbecue to medium.
- Step 4
- In the meantime, prepare fresh salad by mixing all vegetables in a bowl. Do not dress until just before serving.
- Step 5
- Generously oil a piece of aluminum foil large enough to hold the 4 fish steaks and place it on the barbecue grate. Place salmon skinless side down and cook for 4 minutes, then turn over and cook for another 4 minutes, brushing with the remaining marinade. Remove from barbecue.
- Step 6
- Dress salad with cream, lemon juice, lemon zest, salt, and pepper. Serve fish with salad.
