Salmon Brochettes with Sliced Fennel Vinaigrette

  • Active Time 25m
  • Total Time 1h 25m

Serves 8

Serve these brochettes with a salad of arugula and red onion. The vinaigrette doubles as a salad dressing.


  • For the Vinaigrette:
  • 1 clove garlic
  • 2 anchovy fillets
  • 1 tablespoon capers, rinsed
  • 1 teaspoon grainy mustard
  • 2 shallots, thinly sliced
  • 1/4 medium bupound fennel, outer leaves removed, cored, and thinly sliced (crosswise)
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon crushed fennel seeds
  • 1/4 teaspoon dried red chile flakes
  • 1/3 cup fresh lemon juice; more as needed
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • For the Brochettes:
  • 4 pounds fresh salmon fillets (skin on)
  • Kosher salt
  • Olive oil for brushing


TO MAKE THE VINAIGRETTE: On a cutting board, mince together the garlic, anchovies, and capers. Transfer to a bowl and add the mustard, shallots, fennel, thyme, fennel seeds, chile flakes, and lemon juice. Stir briefly. Mix in the olive oil with a fork. Season with salt and pepper. Taste the vinaigrette; it should be slightly acidic when used with grilled fish, so add more lemon juice if necessary. Let stand for at least 1 hour so the fennel softens and the flavors mingle. Makes 1 1/2 cups vinaigrette.

TO MAKE THE BROCHETTES: Prepare the grill. Cut the salmon crosswise into 1-inch wide strips, 3 to 4 ounces each. Thread the skewers through the salmon strips: starting at the tapered end, carefully pierce the flesh, pushing the skewer all the way through to the fat end until the point pokes through.

When the grill is just on the hot side of medium (you should be able to hold your hand just above the grate for 2 seconds), use tongs to clean the grate with a lightly oiled paper towel.

Season the salmon lightly with salt and brush lightly with olive oil. Put the brochettes on the grill, skin side down, keeping the exposed skewer ends away from the fire if you’re using bamboo. The salmon will cook quickly but not always at the same rate. Cook until the skin is crispy and it "releases" from the grill, 2 to 3 minutes.

Turn the brochettes with tongs or a spatula and cook another 1 minute. If necessary, turn again and cook another 1 minute. The salmon is ready when the flesh feels firm and almost begins to flake apart. Put the brochettes on a platter and drizzle immediately with the vinaigrette.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 5619

nutrition information per serving

599 calories; 44g total fat; 126mg cholesterol; 184mg sodium; 3g carbohydrates; 1g fiber; 46g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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