August 15th, 2009 by Richard Julien

Molson Mega Keg BBQ Salmon with pear and shredded fennel salad

The recipe pairs very well with Molson Canadian. The fennel and fruit balance out the slight hops of the lager and match the meal with a little bit of sweetness.

For the Salmon:

4 – 4oz Salmon Filletsh
1 tbsp canola oil

Spice Mix:

2 tbsp mustard seeds – ground
1 tbsp dried tarragon
1 tsp kosher salt
½ tsp ground pepper

  1. Brush the salmon fillets with canola oil and coat with spice mix.
  2. Pre-Heat BBQ on high to season the grill.
  3. Lower heat to medium and grill Salmon 5 minutes on either side.
  4. Remove from heat and rest for 2 minutes.
  5. Serve with pear and shredded fennel salad.

For the Pear and shredded fennel salad:

½ cup shredded cabbage
½ cup shredded fennel
¼ cup grated carrot
1 pear – peeled and grated
1 piece of scallion (green onion) sliced and minced

Dressing:

¾ cup plain yogurt
1 lemon – juiced and zested
2 tbsp honey
1 tsp ground fennel seed
½ tsp minced garlic
2 tbsp minced basil
Salt and pepper to taste

  1. Blend the vegetable ingredients and set aside
  2. Whisk together the yogurt, lemon juice and zest, honey, fennel seed, garlic and basil – season to taste.
  3. Mix all ingredients – cover and chill for 2 hours – re-taste and adjust seasoning if necessary.

Share and Enjoy: