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grilled salmon, beetroot hummus & fennel salad on a made of australia plate

Grilled Salmon & Beetroot Hummus

Simple, delicious and looks like a chef made it ;)
Course Dinner, Lunch
Cuisine Australian, Worldwide
Keyword Beetroot Hummus, Fennel Salad, Grilled Salmon, Moores Hill Pinot Noir, Salmon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 422kcal
Author AnotherFoodBlogger


  • food processor
  • Chef Knives
  • Chopping board
  • mixing bowl
  • BBQ or grill pan
  • tongs


  • 4 salmon fillets 220g each
  • 1/2 fennel bulb & fronds
  • 1 orange segmented and 2 tbsp juice *see notes*
  • 4 tbsp olive oil
  • salt
  • 60 g mixed leaves
  • 1 tbsp vinegar
  • 1/2 tsp oregano

Beet Hummus

  • 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



  • 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


Calories: 422kcal | Carbohydrates: 4g | Protein: 35g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 96mg | Potassium: 980mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg