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Grilled Salmon Skewers with Apricot and Fennel Salad

Yields4 ServingsPrep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

Marinating with Colavita Extra Virgin Olive Oil and additional seasonings helps impart delicious flavor with minimal effort for our Grilled Salmon Skewers with Apricot and Fennel Salad recipe.

Grilled Salmon Skewers with Apricot and Fennel Salad

 2 lbs salmon filet, cut into 1 ½” cubes
 2 tbsp fennel seed, toasted and ground
 Zest and juice of one lemon
  cup Colavita Extra Virgin Olive Oil
 5 apricots, pitted and sliced into wedges
 1 head fennel, trimmed, quartered lengthwise, cored and thinly sliced
 3 tbsp basil, cut into thin strips
 Freshly ground black pepper

Soak 10 - 8 inch wooden skewers in water for 1 hour to prevent from burning on the grill.


In a small bowl whisk together 3 tablespoons of olive oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper and set aside.


Place salmon in a large non-reactive bowl. Sprinkle the ground fennel seed, lemon zest, remaining lemon juice, 1 teaspoon salt, ½ teaspoon black pepper and drizzle 2 tablespoons olive oil over the salmon and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes.


Prepare a grill for medium-high heat. Thread the salmon cubes onto the moistened skewers pushing the pieces close together. Grill the skewers, turning once until cooked through, about 6-8 minutes.


In a medium bowl combine the apricots, fennel, and basil. Drizzle the dressing over the salad and serve alongside the salmon skewers.

Nutrition Facts

Servings 4