Rosemary skewered Huon Salmon with fennel, beans and flat bread

Ingredients

• 4 x 150g fresh Huon Salmon portions (cut into cubes)
• 1 red capsicum (cut into squares)
• 4 15cm long rosemary stems
• 2 tbs extra virgin olive oil
• 1 fennel bulb (sliced thin)
• 1 cup green beans (split and blanched)
• 1 orange (sliced)
• 4 radish (sliced thin)
• 2 small Lebanese flatbreads (halved and grilled)
• 2 tbs white wine vinegar
• 4 tbs extra virgin olive oil
• Salt and Pepper to taste

Method

1. 1

   Remove the leaves from the rosemary stems, but leaving the top three centimetres intact. Thread the salmon cubes and capsicum squares onto the rosemary skewers. Season well then grill in a heated pan until golden, leaving the salmon glossy and moist in the centre.

2. 2

   Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.

3. 3

   Grill the flat bread in a pan and place onto four plates. Top with the salmon skewers and arrange the salad to the side.