Cold Salmon with Dill Cucumber and Fennel Salad
Preparation
20 MIN
Cooking
10 MIN
Servings
4

Cold Salmon with Dill Cucumber and Fennel Salad

Ingredients

    Salmon

  • 1 1/2 lb (675 g) skinless salmon fillet
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper

    Dressing

  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) fresh dill or fennel leaves
  • 1 teaspoon (5 ml) whole-grain mustard
  • 1/4 teaspoon (1 ml) sugar

    Cucumber Salad

  • ½ English cucumber, thinly sliced with a mandolin
  • ½ fennel bulb, thinly sliced with a mandolin
  • 4 cups (1 litre) baby arugula

Preparation

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

Salmon

  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.

Dressing

  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.

Note

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.