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Maple-glazed salmon with herbed fennel salad

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This maple-glazed salmon salad recipe is the perfect combination of sweet and savoury. It makes for a quick and easy light meal or side that’s special enough for an occasion.

  • Serves4
  • Prep time15 minutes, + 5 mins standing time
Maple-glazed salmon with herbed fennel salad


  • 1 large fennel, finely shaved, fronds reserved
  • 2 tbs maple syrup
  • 2 tbs extra virgin olive oil
  • 1 tbs lemon juice
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 1/4 cup (35g) dried cranberries
  • 1/2 cup flat-leaf parsley leaves
  • 2 x 150g pkts Coles Maple Hot Smoked Salmon, coarsely flaked
  • 1 tbs Coles Seed Mix, toasted
  • Toasted sourdough slices, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the fennel, maple syrup, oil and lemon juice in a large bowl. Toss and set aside for 5 mins to develop the flavours.
  2. Step 2

    Add the spinach and rocket, cranberries and parsley to the fennel mixture. Toss to combine. Arrange salad on a serving platter and top with salmon and seed mix. Season with pepper.
  3. Step 3

    Sprinkle the salad with reserved fennel fronds and serve with sourdough.