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We are hitting 30 degrees celsius here in Brissie, so more fish is being cooked, lighter salads and fewer bowls of pasta. Gotta shed that layer of winter fat, so what better way to do it with some delicious grilled salmon & beetroot hummus! This hummus recipe is one I have been making for a while, fennel salad is my jam – I love it! Salmon, well salmon, is probably my favourite fish to eat. Cured, poached with some eggs for brekkie, smoked, pan-fried or grilled it’s a WINNER. Read on, get inspired and don’t forget to check out my delicious wine pairing for this dish too.
SALMON – WHY I LOVE IT!
One of my favourite things to cook – salmon! Growing up, the old man spent many a weekend (and week) away fishing for salmon. At first, I never got the draw of it but the older I got, the more I realised the peace and joy it brings. Being out in the back arse of nowhere fishing amongst friends with nothing to do but relax. Perfection!
I started going away fishing with Dad at a young age, and my good friend Wendel used to tag along sometimes too. We would head away for a few days at a time, stay in a little cabin by the river or lake and do our best to catch some salmon. They were really enjoyable times eating plates piled high with food, beer at lunchtime and good wine over dinner. Many memories were made, and the odd salmon caught too. I think since then I have always been very fond of cooking and eating salmon, and this grilled salmon & beetroot hummus recipe is one of many you will find on my site.
SKIN ON OR SKIN OFF SALMON
Either works just fine. Personally, I am a fan of skin-on salmon, but Mrs AnotherFoodBlogger is a fan of skin off salmon. I like when the salmon crisps up on the fish, and it adds some lovely texture to it. The most important thing is to choose fresh salmon, make sure all the bones are removed and season the fish up well before cooking it!
THE KEY TO GRILLING FISH ON THE BBQ
Grilling fish can be a little tricky. Lots of people get worried at the fish sticking and turning to mush but follow these simple steps, and you will be alright.
- Clean grill
- Oil the fish
- Season the fish
- Start skin side down (if using skin) and leave it alone for about 6 minutes before flipping. This allows the fish to form a crust and means it won’t stick. Same process for cooking any meat on the grill. If you try to turn it too quickly, then it will stick and tear!
- Flip it, cook for a further 2 minutes until internal temp of 52c, and it’ll be cooked!
- Rest the fish for a few minutes before serving – this helps the juices redistribute, leaving you with a moister fish.
CAN I PAN-FRY THE SALMON
Of course! I like the flavour grilling food brings to any dish, and technically it is GRILLED salmon & beetroot hummus but hey, who hasn’t altered a recipe a little! That little char adds an extra dimension to it. If pan-frying your salmon, once again skin on or off will work. Oil the fish, plenty of salt and into a hot pan (on medium heat). Cook the fish skin side down until you see that half of the salmon has turned a light pink colour, flip and cook it for a couple minutes on the other side. If cooking a thicker piece of fish, you may need to transfer it to the oven @ 180c to cook for a few minutes, so you don’t burn it.
LOVE THIS! The hummus can be used in many ways. Picture it as a dip for some spicy wedges or crackers. With this grilled salmon dish, with duck breast, pork or even with grilled veggies! I add a pinch of cayenne into mine for a little kick but if you aren’t a fan of spice then feel free to omit it. Other than that you literally need a handful of ingredients and a food processor and the hummus will be ready in a matter of minutes!
In my version, I have used pre-cooked beets available in most grocery stores. They definitely speed up the process but if you have some lovely beets in the garden or prefer to use fresh beets then drizzle them in oil, a touch of balsamic and seasoning. Wrap them in tinfoil and cook for 1-2 hours depending upon the size. Once cooked, allow to cool and peel them. Top tip – USE GLOVES!!!
SLICING THE FENNEL FOR THE SALAD
The fennel is a funny-looking vegetable. Knowing how or which way to cut it can be confusing. To start with, slice off the stalks at the base of the bulb. Keep these guys for adding to stock, slicing super fine like celery or roasting. Pick all the fronds from the stalks and set aside. You will add these to the top of the salad before serving.
To cut the fennel, I like to slice the fennel in half – this exposes the root and helps you pull off any tough/dirty outer layers. Once cut in half, with the root exposed carefully cut root out at a diagonal angle. After that then either use a mandoline for wafer-thin slices or slice it as thin as you can using a chef knife.
MOORES HILL WINERY
I first visited Moores Hill Winery two years ago on a trip with Mrs AnotherFoodBlogger. Also in tow were Little Miss and my sister who was visiting from Scotland. The scenery (and weather) very much reminded me of Ireland! EXCEPT for the fact, there were many EPIC wineries I could visit too.
Arriving at Moores Hill, the first thing that caught my attention was the Tesla powering station. Upon further exploration and chatting with the lovely Fiona at the cellar door, I discovered that they were the first 100% solar-powered winery in Tasmania. Grow grapes in the ground and make it with the summer sun. A pretty great way to do it! I fell in love with the wines when I was there. So much so that I ordered a 6 pack and signed up to their great wine club – I am still a member of it too!
Location wise they are North of Launceston on the West of the Tamar River. Tasmania is known to be a specialist in cool climate Australian wines, and the guys here, with minimal intervention, do a cracking job of that. Their selection includes Bubbles, Riesling, Pinot Gris (which was recently awarded 97pts and in the ‘best of the best category’), Rose, a lightly oaked Chardy and some wonderful Pinots too.
With so many top-quality wines on offer, I am proud to team up with these guys to create recipes but more importantly excited to receive my club pack when it arrives so I can enjoy the fruits of their labour!
So given that this recipe was specifically created for Moores Hill and their Pinot it’s safe to say we have a winner with the pairing 😉
The 2019 is still a baby and was a little tight upfront, but after 30 minutes in the decanter, it quickly became one of those “I hope I have a 2nd bottle” wines. Luckily I have 3 more! Juicy acidity, good oak integration with a little spice there too. Tons of fruit in the form of cherries, plums, blackcurrants & blackberries. This is a wine with enough body that you can put it away for a few years and watch it evolve and grow, but at the same time, you can crack it and enjoy it amongst family/friends right now. I am personally excited to do both!
Why does this work well with the salmon? A few reasons – the acidity of the wine helps cut through the oiliness of the salmon, as mentioned there is good body to the wine to stand up to the big flavours of the dish, and finally, the earthy beetroot and fruit together are simply perfect.
This grilled salmon & beetroot hummus dish is a great healthy option for whomever you cook it for. It’s a dish that works great throughout the year no matter what the temperature. SO, get online, do yourself a favour, grab some Pinot and get to your local fishmonger!
OTHER SALMON RECIPES
Inspired by my delicious grilled salmon & beetroot hummus recipe? Then check out these other salmon recipes on my site for further inspiration!
Happy Cooking and Happy Eating Friends!!
- 4 salmon fillets 220g each
- 1/2 fennel bulb & fronds
- 1 orange segmented and 2 tbsp juice *see notes*
- 4 tbsp olive oil
- 60 g mixed leaves
- 1 tbsp vinegar
- 1/2 tsp oregano
- 250 g cooked beets
- 1 clove garlic crushed
- 1 tbsp lemon juice
- 1 pinch cayenne pepper
- 1/2 tsp cumin
- 1 tsp tahini
- 1 tbsp olive oil
- salt & pepper
- Blend all ingredients together in a food processor until smooth
- Store in an airtight container in the fridge for up to 5 days
- Slice fennel thinly using a sharp knife or mandolin
- Segment orange and combine with fennel *see notes*
- Mix 2 tbsp olive oil, orange juice, salt & oregano together
- Toss fennel and orange in dressing and top with some fennel fronds
- Rub salmon in 2 tbsp olive oil and season them
- 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
- Rest for 2-3 minutes before serving
- 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
- food processor
- chef knives
- chopping board
- mixing bowl
- BBQ or grill pan
- 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