Quebec Summer Salmon Bowl with Cauliflower Rice and Creamy Maple-Lime Dressing

Servings: 4 Portions

INGREDIENTS

For the Salmon
350g salmon
1 tablespoon + 1 teaspoon maple syrup
2 teaspoons Dijon mustard
1 tablespoon + 1 teaspoon lime juice
1¼ teaspoons salt-free Italian seasoning
1½ green onions, finely chopped
¼ teaspoon black pepper

For the Bowl
1 cauliflower (about 800 g), cut into 0.5cm pieces
4 bi-color or sweet corn cobs
8 radishes (about 200 g), thinly sliced
8 lettuce leaves
4 eggs

For the Creamy Maple-Lime Dressing
100 ml unsweetened soy milk
100 ml extra virgin olive oil
2 tablespoons lime juice
2 teaspoons maple syrup
½ teaspoon salt
½ teaspoon black pepper

INSTRUCTIONS

Marinate and Roast the Salmon
1. Cut the salmon into 2 cm cubes.
2. In a bowl, combine the maple syrup, Dijon mustard, lime juice, Italian seasoning, green onion, and black pepper.
3. Add the salmon cubes and toss to coat. Marinate for 30 minutes.
4. Preheat the oven to 350°F (175°C). Line a 25 x 36cm baking pan with parchment paper.
5. Arrange the salmon pieces in a single layer on the prepared baking pan. Roast for 10 minutes. Carefully turn the pieces over and roast for another 10 minutes, or until cooked through.

Make the Creamy Maple-Lime Dressing
1. In a tall container, combine the soy milk, lime juice, salt, maple syrup, and black pepper.
2. Blend with an immersion blender until combined.
3. Slowly drizzle in the olive oil while blending continuously until the dressing becomes smooth and creamy.
4. Refrigerate until ready to serve.

Cook the Cauliflower
1. Bring a medium pot of water to a boil.
2. Add the cauliflower and cook for 5–8 minutes, depending on your preferred texture.
3. Drain well and set aside to cool.

Cook the Corn
1. Place the corn in a medium pot, cover with water, and bring to a boil. Cook for 15 minutes.
2. Let the corn cool, then slice the kernels off the cobs.

Cook the Eggs
1. Place the eggs in a medium pot and cover with water. Bring to a boil, then cook for 11–12 minutes for hard-boiled eggs.
2. Transfer the eggs to an ice bath to cool, peel, and cut each egg in half.

Prepare the Vegetables
1. Wash and thinly slice the radishes.
2. Wash the lettuce, trim away any tough stems, and tear the leaves into bite-sized pieces.

Assemble the Bowls
Divide the cauliflower among four serving bowls. Top each bowl with the roasted salmon, sliced radishes, lettuce, corn, and one egg, cut in half. Drizzle generously with the creamy maple-lime dressing before serving.

Approximate Amount Per Serving
Base: 200 g cooked cauliflower
5 pieces roasted salmon
2 radishes, thinly sliced
2 torn lettuce leaves
3 tablespoons corn kernels
1 egg, halved
Creamy maple-lime dressing, to taste

Enjoy! Serve immediately while the salmon is still warm, or chill before serving if preparing ahead. This Quebec Summer Salmon Bowl is perfect for meal prep, picnics, or an easy summer lunch or dinner, especially when seasonal vegetables are at their freshest.

Cinq plats du monde, cuisinés au rythme des saisons du Québec

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