Cold Salmon with Dill Cucumber and Fennel Salad

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 4




Cucumber Salad


  1. With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with parchment paper.


  1. Place the salmon fillet on the baking sheet. Oil lightly. Season with salt and pepper. Broil for 6 to 10 minutes, depending on their thickness, for medium soft doneness. Let cool and break into large flakes. Refrigerate.


  1. In a large bowl, combine all the ingredients with a whisk. Set aside.

Cucumber Salad

  1. Add the cucumber and fennel to the dressing. Toss well. Season with salt and pepper.
  2. Serve the dill cucumber and fennel salad on a bed of arugula and top with the flaked salmon.


For lunch: The day before, cook the salmon, prepare the dressing and salad ingredients without combining. You’ll only have it to assemble the salad at lunchtime.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 400  
Total Fat 25.7 g  
Saturated Fat 4 g  
Sodium (salt) 118 mg  
Carbohydrates 5 g  
Fibre 2 g  
Protein 38 g