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Level
very easy
Prep Time
80 min
Total Time
8 min
Serves
4 servings

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 20 ml
Dijon mustard
1/3 cup 80 ml
maple syrup
1 tsp 5 ml
fennel seeds, crushed
4
salmon fillets with skin, 150 g each
4
radishes, finely minced
2
Lebanese cucumbers, minced
¼
red onion, finely diced
4 cups 1 L
Boston or iceberg lettuce, coarsely shredded
Mint leaves, shredded, to taste
1/3 cup 80 ml
15% country-style cream
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.