At the Strøm bistro, we offer you a menu without making any compromises: healthy AND tasty at the same time! To extend the pleasures of summer, we thought we would share our favorite summer recipe with you: our delicious fennel salad with oranges, kalamata olives and marinated salmon offered at Mont-Saint-Hilaire. A touch of freshness as the month of August comes to an end! Enjoy!
Ingredients
Fennel salad with oranges and kalamata olives:
- 2 bulbs of fennel, sliced
- 2 oranges, peeled and each slice cut in four
- 90 ml of canola oil
- 15 ml of lemon juice
- 180 ml of orange juice
- ¼ cup of chopped green onions
- ¾ cups of kalamata olives
- Salt and pepper
Salmon Marinade:
- 80 ml of orange juice
- 80 ml of canola oil
- 25 ml of maple syrup
- 5 ml of lemon juice
- 5 ml of sambal oelek
- Salt and pepper
Salmon:
- 2 servings of fresh salmon, about 90 grams each
RECIPE
- Mix together all the ingredients for the salad. Let it marinate for 3 hours before serving.
- Mix all the ingredients for the salmon marinade. Brush the salmon with it and let it marinate overnight.
- Remove the salmon from the marinade and cook it in the oven at 350 ° F for about 8-10 minutes.
- Serve the fennel salad, topped with the marinated salmon. Add white and black sesame seeds, sprouts and a drizzle of olive oil
To check out our bistro menu and discover all our specialties at Strøm Mont-Saint-Hilaire, click here.
To check out our bistro menu and discover all our specialties at Strøm Nuns’ Island, click here.
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