Cold Salmon with Dill Cucumber and Fennel Salad
Cold Salmon with Dill Cucumber and Fennel Salad
Ingredients
- 1 1/2 lb (675 g) skinless salmon fillet
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 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
- ½ English cucumber, thinly sliced with a mandolin
- ½ fennel bulb, thinly sliced with a mandolin
- 4 cups (1 litre) baby arugula
Instructions
- With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with parchment paper.
Cold Salmon with Dill Cucumber and Fennel Salad