Rosemary skewered Huon Salmon with fennel, beans and flat bread
These simple skewers make a great snack or tasty lunch. They’re also a great way to get kids to try salmon!

- Preparation:
- 10 Minutes
- Cooking:
- 5 Minutes
- Serves:
- 4
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
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
Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.
-
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.
Rosemary skewered Huon Salmon with fennel, beans and flat bread