A plateful of flavour

SEAL in the flavour in this sticky grilled salmon by using a homemade lemon maple marinade. Serve with crispy slaw for an easy weeknight dinner.

Lemon maple salmon with beetroot and fennel slaw

SERVES: 4

PREP: 1 hour 30 minutes COOK: 5 minutes

Ingredients

4 (about 180g each) skin-on salmon fillets

LEMON MAPLE MARINADE: 1 lemon

1 tbsp extra virgin olive oil 1 tbsp maple syrup

1 tbsp fresh lemon thyme leaves

2 tsp Dijon mustard

1 tsp horseradish cream 1 garlic clove, crushed BEETROOT AND FENNEL SLAW:

1 orange

130g (½ cup) Greek-style yoghurt

2 tsp maple syrup

2 tsp poppy seeds

1 bunch beetroot, bulbs trimmed, peeled, grated 2 baby fennel bulbs, thinly sliced on a mandoline

1 cup combined fresh mint leaves and dill sprigs

1 tbsp extra virgin olive oil

Method

1. To make marinade, halve lemon. Cut 4 thin slices from 1 half. Juice remaining half. Mix oil, syrup, thyme, mustard, horseradish, garlic and 1 tbsp lemon juice in a bowl. Season.

2. Place the salmon in a glass or ceramic dish. Pour over marinade. Turn to coat. Top with the lemon slices. Set aside at room temperature for 1 hour to marinate.

3. To make slaw, finely grate orange rind. Peel orange and segment over a bowl, reserving juice. Combine yoghurt, maple syrup, poppy seeds, 1 tsp orange rind and 1½ tbsp orange juice in a small bowl. Season. Divide dressing among serving plates. Top with beetroot, fennel, orange segments and combined herbs. Season.

4. Preheat a barbecue grill on high. Remove salmon from marinade. Pat dry with paper towel. Spray with olive oil. Season. Grill for 2 minutes each side for medium or until cooked to your liking. Divide salmon among plates. Drizzle over oil and remaining orange juice.