Freshwater Salmon and Corn Salad with Anise Recipe
Freshwater Salmon and Corn Salad with Anise
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note

An original idea from the chef of the Maison de la Rivière in La Baie.

You could also substitute trout for the fresh-water salmon.

Ingredients for 4 servingsq
- 500 g (18 oz.) fresh water Salmon
- 500 ml (2 cups) kernel Corn
- 50 ml (3 tbsp.) peanut oil
- 2 tsp. rice vinegar
- 1 tsp. maple syrup
- 1 garlic clove, mashed
- 1/2 tsp. aniseed
- Salt and black pepper
- Field daisies for decoration
  1. prepare the vinaigrette by whisking together the oil, rice vinegar, maple syrup, garlic and aniseed; season with salt and pepper;
  2. add the kernel corn to the vinaigrette; blend well and leave to marinate;
  3. meanwhile, poach the salmon for 12-15 minutes; gently remove the skin and fillets; place a section of salmon on each plate;
  4. soak the daisies in salted water for a few moments to remove any little insects; drain;
  5. place the corn in the center of each plate; garnish with a few daisies; serve cold or at room temperature.
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