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For 4 people


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


  • 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



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.



Game meat: a must for the colder temperatures!

Summer recipes: Avocado Napoleon and beet salad

Recipe: Onion soup with black beer from “Brasseurs du Monde”