Our Chefs' Recipes

Maple-glazed salmon filet with citrus fennel salad

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Maple-glazed salmon filet with citrus fennel salad


INGREDIENTS (serves 4)

To prepare the salmon

  • 4 fresh salmon filets (around 120 g per serving)
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • Salt and pepper

To prepare the fennel salad

  • 2 fennel bulbs
  • ½ red onion
  • 1 pink grapefruit
  • 2 oranges
  • Salt and pepper
  • 4 tbsp. olive oil
  • 1  balsamic vinegar
  • 2  maple syrup



  • For the salmon
    • Heat the oven to 375 °F (190 °C).
    • Mix together all the marinade ingredients (oil, vinegar, lemon, maple syrup).
    • Place the salmon filets on a metal baking tray.
    • Coat the salmon with the marinade.
    • Transfer the salmon to the oven.
    • Continue to coat the salmon with more marinade every 5 minutes or so.
    • Bake for 10 to 15 minutes.


  • For the fennel salad
    • Cut the fennel bulbs and red onions into thin strips using a mandoline slicer or a knife.
    • Take out the grapefruit and orange wedges and reserve the juice.
    • Mix together all the vinaigrette ingredients in a bowl (oil, vinegar, grapefruit/orange juice, maple syrup).
    • Add the fennel, red onion and grapefruit/orange wedges and mix together.
    • Add salt and pepper.
    • Serve the salad in a bowl topped with the salmon.




Camille Roy

Chef at La Croisée de l'Est


Find out more about fine cuisine at Le Groupe Maurice.


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