Salmon on Fennel & Pesto Salad

  • 30 minutes
  • 10 minutes
  • 4 serving amount



  • 1 bag (100 g) of arugula
  • 1 clamshell (100g) of Mirabel mache
  • 20 basil leaves
  • 60 ml (1/4 cup) of grilled pine nuts
  • 125 ml (1/2 cup) of grated parmesan
  • 2 garlic cloves, finely chopped
  • 15 ml (1 c. tablespoon) of lemon juice
  • 60 ml (1/4 cup) olive oil
  • Salt and pepper


  • 675 g (1½ lb) salmon fillet skinless, cut into four pavers
  • 30 ml (2 tbsp.) olive oil
  • 60 ml (¼ cup) mayonnaise
  • 15 ml (1 tbsp.) 35% cream
  • 15 ml (1 tbsp.) olive oil
  • 15 ml (1 tbsp.) pesto
  • 1 English cucumber, thinly sliced
  • ½ fennel bulb, thinly sliced
  • 1 green onion, chopped



  1. In a food processor, finely chop the arugula, Mirabel Mache, basil, pine nuts, cheese, and garlic with lemon juice. Add the olive oil until the mixture has a creamy consistency. Salt and pepper. Reserve 15 ml (1 tbsp.) And keep the rest of the pesto in an airtight container in the refrigerator.


  1. In a large nonstick skillet, brown salmon in oil over medium heat for about 5 minutes. Salt and pepper.
  2. Return the salmon and cook until desired doneness.
  3. Meanwhile, in small bowl, combine mayonnaise, cream, olive oil and pesto.
  4. In another bowl, combine cucumber, fennel, green onion, olive oil and lemon juice. Toss to coat. Salt and pepper.
  5. Spread a quarter of the pesto mixture into the bottom of a plate, depositing a quarter of the vegetables and cover with a salmon fillet. Repeat with the other three paving stones.


The mache, or corn salad, differentiates itself from the other babyleafs by its tenderness and its omega-3 source. With a little nutty taste and no bitterness, the mache is very polyvalent.

Learn more