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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!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


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


  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.

This great family recipe is thanks to Huon Aqua Recipes at


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