Salmon & Fennel Kebabs

This is a light, nutritious dish that I enjoy cooking throughout the summer while fennel is in season. The aniseed flavour works so well with the salmon, especially when barbequed and eaten outside. Not only is wild salmon a rich protein source, it also provides us with Omega-3 fatty acids which have many health benefits for both our bodies and brains.


2 wild salmon fillets (or fish of choice)
1 fennel bulb
1 lemon, washed
1 red onion, peeled, quartered and each layer separated
1 garlic clove, peeled and roughly chopped
2 tsp chilli flakes
2 tbsp olive oil
fresh dill, roughly chopped
sea salt and freshly ground black pepper


Preheat the oven to 160°C/325°F/Gas mark 3.

Soak 4 wooden skewers in a large bowl of cold water.

Meanwhile, chop the salmon fillets into bite-sized chunks and place in a mixing bowl.

Wash the fennel and remove the outer layers. Remove the hard core, by slicing a triangle shape around it. Then slice the fennel into bite-sized pieces and add to the bowl. Keep them thin so that they cook through.

Slice the lemon and add to the bowl along with the onion slices, the garlic and the chilli flakes. Add the olive oil and mix well together.

Remove the skewers from the water and start to assemble the kebabs by adding a cube of salmon, then a sliced of lemon, then a slice of onion, then the fennel and repeat until everything is used.

Place the kebabs onto a baking tray and cook in the oven for 6-8 minutes or until the salmon is cooked through. Alternatively, you can use a griddle pan or barbecue.

Sprinkle the dill over the top and serve.

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