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very easy
Prep Time
1 h 20 m
Total Time
8 mins
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.


4 tsp
Dijon mustard
20 ml
1/3 cup
maple syrup
80 ml
1 tsp
fennel seeds, crushed
5 ml
salmon fillets with skin, 150 g each
radishes, finely minced
Lebanese cucumbers, minced
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


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.