Freshwater Salmon and Corn Salad with AniseTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:178.9 kcal
Proteins:18 g
Fats:11.1 g
Carbohydrate:1.1 g
Fibers:0.1 g
Sugar:0.7 g
Cholesterol:65.7 mg
Sodium:44.7 mg
Calcium:12.9 mg
Energy:252 kcal
Proteins:25.3 g
Fats:15.6 g
Carbohydrate:1.5 g
Fibers:0.1 g
Sugar:1 g
Cholesterol:92.5 mg
Sodium:63 mg
Calcium:18.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
fresh water salmon
500
ml
kernel corn
50
ml
peanut oil
10
ml
rice vinegar
5
ml
maple syrup
1
garlic clove, mashed
2.5
ml
aniseed
salt and black pepper
field daisies
METHOD
- prepare the vinaigrette by whisking together the oil, rice vinegar, maple syrup, garlic and aniseed; season with salt and pepper;
- add the kernel corn to the vinaigrette; blend well and leave to marinate;
- meanwhile, poach the salmon for 12-15 minutes; gently remove the skin and fillets; place a section of salmon on each plate;
- soak the daisies in salted water for a few moments to remove any little insects; drain;
- place the corn in the center of each plate; garnish with a few daisies; serve cold or at room temperature.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
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.
