Maple-Glazed Salmon Skewers with Fennel and Orange Salad

, from Issue #68. September, 2016
Photography by Josh Griggs.
Maple-Glazed Salmon Skewers with Fennel and Orange Salad

Juicy slices of orange and shaved fennel are a great match with salmon and a dollop of the apple dressing brings it all together beautifully. 

Serves: 4


2 tablespoons maple syrup
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
2 teaspoons olive oil
4 x 150 gram pieces salmon fillet, skin off
sea salt and ground pepper
2 large oranges
1 fennel bulb, thinly shaved, fronds reserved
1 small red onion, thinly sliced
2 good handfuls salad leaves
12 x 20cm wooden skewers

Apple and Yoghurt Dressing
1 cup thick plain yoghurt
1 crisp apple, grated
1 clove garlic, crushed
pinch chilli flakes
sea salt and ground pepper 


Whisk the maple syrup, lemon juice, mustard and the oil together in a medium bowl.

Cut the salmon into bite-sized chunks and toss through the marinade. Thread on to skewers and season with salt and ground black pepper.

Cook on a hot grill plate until golden and just cooked through.

Salad: Peel the oranges with a knife, then halve and slice both thinly.Toss the slices with the remaining ingredients and divide between serving bowls.

Top with the skewers and spoon over any remaining maple syrup marinade.

Add dollops of the dressing and the fennel fronds.  

Apple and Yoghurt Dressing

Combine all the ingredients in a bowl and season.