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!

Rosemary skewered Huon Salmon with fennel, beans and flat bread
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. 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.

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