Kristina Vanni’s Midnight Sun Salmon Skewers with Cucumber and Radish Salad

Salmon and Fennel Skewers:


2 Tablespoons maple syrup

2 Tablespoons lemon juice

1 Tablespoon Dijon mustard

1 Tablespoon canola oil

4 6-ounce center-cut salmon fillets

1 fennel bulb

Salt

Freshly ground black pepper


Cucumber and Radish Salad Salad:

3 cups thinly sliced English cucumber

1 cup thinly sliced radishes

1/2 cup thinly sliced red onion

2 Tablespoons chopped fennel leaves

2 Tablespoons chopped fresh dill


Dressing: 3 Tablespoons canola oil

1 Tablespoon white wine vinegar

1 teaspoon freshly grated lemon zest

1 teaspoon maple syrup

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas). In a small bowl, whisk together the maple syrup, lemon juice, mustard and oil. Set aside. Cut salmon fillets into 2-inch cubes. Cut fennel bulb into equal size cubes. Alternately thread salmon and fennel onto 8 bamboo skewers, beginning and ending with salmon. Brush both sides of the salmon skewers with the mustard-maple glaze and season with salt and pepper. Grill skewers about 3-4 minutes on each side until the salmon is opaque. Transfer skewers to a clean platter and once again brush both sides of each skewer with additional mustard-maple glaze. Serve immediately with Cucumber and Radish Salad. Serves 4, 2 skewers each.


In a serving bowl, combine cucumber, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together oil, vinegar, lemon zest, maple syrup, mustard, salt, and pepper. Toss dressing with vegetables and mix well. Cover and chill until ready to serve. Serve with grilled Salmon and Fennel skewers. (Of course, I'd also be happy to show you how to make the Lingonberry Martini if you like!)