Maple Salmon Pasta Salad

Fish and Seafood / Main Courses / Main-Course Salads

Preparation Time:
Cooking Time:
4 portions
Metric Imperial



  • 3 cups medium shells or other short-cut pasta
  • 3 cups asparagus or green beans, cut into lengths of about 2.5 cm (1 in.)
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 2 tbsp maple sugar
  • 1 pinch of salt
  • Pepper, to taste
  • 1 lb salmon, skinless, in 2.5 cm (1 in.) cubes
  • 1 tbsp lemon juice


  • 1/2 cup cottage cheese
  • 1/4 cup maple water
  • 1/4 cup grated fresh parmesan
  • 1 clove of garlic
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard



  1. In a saucepan, boil the pasta in salted water, according to instructions. With 2 minutes to go, add the asparagus or beans. Drain, then stop the cooking by rinsing with cold water. Place in salad bowl and set aside.
  2. For the salmon, use a mortar and pestle or small coffee grinder to coarsely grind the coriander and mustard seeds. Transfer to a large bowl and stir with the maple sugar, salt, and pepper. Set aside.
  3. Drizzle the salmon pieces with lemon juice, then add them to the spice mixture, tossing gently to coat well. Transfer to a baking sheet lined with parchment paper and allow to rest 5 minutes so the flavours absorb.
  4. Meanwhile, place the oven rack on the highest position, about 10 cm (4 in.) from the top element. Preheat the broiler.
  5. Put salmon under the heat for 5 minutes. Remove from oven and let cool.


  1. While the pasta cooks, prepare the dressing: use a blender to bring all ingredients to a smooth texture.
  2. Pour dressing over the pasta and asparagus or beans and mix well. Add the salmon and toss gently. Serve

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Côté


Fish and Seafood Recipes

Main Courses Recipes

Main-Course Salads Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.