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
- 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.
- In a large nonstick skillet, brown salmon in oil over medium heat for about 5 minutes. Salt and pepper.
- Return the salmon and cook until desired doneness.
- Meanwhile, in small bowl, combine mayonnaise, cream, olive oil and pesto.
- In another bowl, combine cucumber, fennel, green onion, olive oil and lemon juice. Toss to coat. Salt and pepper.
- 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