Salmon, Beetroot Hummus & Fennel Salad with Pinot Noir

Recipe Date: July 27, 2021
Serving Size: 4
Difficulty: Easy
Measurements: Metric

The acidity of the Pinot Noir cuts through the richness of the salmon. The bright flavours & crunch of the salad are refreshing. Recipe created for us by Another Food Blogger


  • Salmon fillets x 4 – skin on
  • Fennel x ½ bulb & fronds
  • Orange x 1 – segmented and 2 tbsp juice *see notes*
  • Olive oil x 4 tbsp
  • Salt
  • Mixed leaves x 60g
  • Vinegar x 1 tbsp
  • Oregano x ½ tsp
  • For the Beetroot Hummus-
  • Cooked beetroots x 250g
  • Garlic x 1 clove – crushed
  • Lemon juice x 1 tbsp
  • Cayenne pepper x pinch
  • Cumin x ½ tsp
  • Tahini x 1 tsp
  • Olive oil x 1 tbsp
  • Salt & pepper


Beetroot Hummus

  1. Blend all ingredients together in a food processor until smooth
  2. Store in an airtight container in the fridge for up to 5 days


  1. Slice fennel thinly using a sharp knife or mandolin
  2. Segment orange and combine with fennel *see notes*
  3. Mix 2 tbsp olive oil, orange juice, salt & oregano together
  4. Toss fennel and orange in dressing and top with some fennel fronds


  1. Rub salmon in 2 tbsp olive oil and season them
  2. Cook on BBQ @ 160c skin side down for 6-8 minutes, flip and cook for a further 1-2 minutes until internal temperature is 52c
  3. Rest for 2-3 minutes before serving
  4. If using a grill pan, grill for 6-8 minutes on medium heat, flip and transfer to the oven for 3-4 minutes @ 160c until internal temperature is 52c


  • After segmenting your orange used the remaining rind/bits you trimmed to obtain the juice
  • Resting the fish is as important as resting meat. This allows the juices to redistribute
  • Cook the salmon skin side down on the grill – it’s much easier to slide a spatula under the skin than it is the flesh
  • Don’t be tempted to turn the salmon before 6 minutes (unless you have a very thin fillet), the time on the grill will crisp up the skin but also make sure it won’t stick to the grill

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