For 4 people
Ingredients
Marinated salmon:
- 4 salmon fillet
- Marinade:
- 100 ml of orange juice
- 100 ml of maple syrup
- 5 ml of sambal oelek
- 100 ml of olive oil
- Salt and pepper to taste
Berry Vinaigrette:
- 124 ml of canola oil
- 15 ml of shallots
- 1 ½ cups of mixed berries
- 60 ml of cider vinegar
- 15 ml of maple syrup
- 5 ml of lemon juice
- 7.5 ml of Dijon mustard
- 25 ml of water
- Salt and pepper to taste
Salad:
- 4 marinated salmon fillets
- Berry Vinaigrette
- 6 cups of spinach
- 20ml of balsamic vinegar reduction
- 60 ml of rehydrated cranberry
- 60 ml of almond slivers
- 12 orange slices, segmented
- Pea and corn sprouts to taste
- Freshly ground pepper to taste
Recipe
Marinated salmon
- Put all the ingredients of the marinade into a blender, except for the oil.
- Turn on the mixer and slowly add the oil.
- Adjust seasoning.
- Place the salmon fillets in a dish.
- Cover the fillets with the marinade.
- Cover the dish and let the salmon marinate for 12 hours.
- Discard the marinade.
- Bake the salmon in the oven at 350oF for 12 to 15 minutes.
Berry Vinaigrette:
- Place all ingredients in blender except for the oil and water.
- Puree and then slowly add the oil.
- Pour into a bowl and dilute by whisking in the water.
- Adjust seasoning.
Assembling the salad:
- Put the balsamic reduction on the plate.
- Place the orange slices and then the spinach.
- Drizzle with the berry vinaigrette.
- Add the cranberries and almonds.
- Place the salmon fillets on top of the salad.
- Garnish with the sprouts.
- Finish with freshly ground pepper.
By Isabelle Ladouceur, chef Bistro at Strøm Mont-Saint-Hilaire
These recipes are offered at the Strøm Mont-Saint-Hilaire for a limited time.
For the bistro menu and to discover our specialties at Strøm Mont-Saint-Hilaire, click here.
For the bistro menu and to discover our specialties at Strøm Nuns’ Island, click here.
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