Premium freshwater glacial mountain salmon available for delivery nationwide.

Maple Lemon Salmon with Fennel & Beetroot Slaw



4 x 160g pinboned salmon portions, skin on


1 lemon

1 T extra virgin olive oil

1 T maple syrup

1 T fresh thyme leaves

2 t Dijon mustard

1 t horseradish cream

1 garlic clove, crushed


1 orange

½ C Greek yoghurt

2 t maple syrup

2 t poppyseeds

3 small beetroot, peeled, grated

2 baby fennel bulbs, very thinly sliced

1 C combined fresh mint leaves and dill sprigs

1 T extra virgin olive oil



  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 T of the 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, poppyseeds, 1 t orange rind and 1 ½ T 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 grill pan on high. Remove salmon from marinade. Pat dry with paper towel. Spray with olive oil. Season. Grill for 2-3 minutes each side for medium or until cooked to your liking. Divide salmon among plates. Drizzle over oil and remaining orange juice.


Recipe adapted from

Serves 4.


To order salmon for this dish, click here!