Sambuca is an anise flavored liqueur that pairs well with the fennel in the salad.

Total Time: 30 minutes
Servings: 4


For the salmon

Potato, Fennel and Radish Salad with Smoked Avocado Vinaigrette

  • 1 lb. Baby Red Potatoes
  • 1 Fennel Bulb
  • ½ bunch Radishes
  • ¼ cup Cilantro
  • ½ cup Smoked Olive Oil
  • ¼ cup White Wine Vinegar
  • 1 ripe Avocado
  • Salt and Pepper

Chef's Tip

Make the glaze in advance so that it has time to chill. The colder it gets, the more syrupy and effective it becomes as a glaze.


  1. Preheat the grill to 450°F and soak the Cedar planks in hot water for at least 15 minutes.
  2. To make the glaze, place the sambuca and sugar in a pan, and simmer for about 10 minutes. Remove from heat and add the lemon juice. Refrigerate until ready to use.
  3. Add the potatoes to a pot of salted water and bring to a boil. Cook for 10 minutes, or until tender. Rinse under cold running water.
  4. Slice the radishes into thin half circles.
  5. Remove the top of the fennel bulb, and reserve one of the stalks for garnish. Remove the core, and slice the bulb thinly.
  6. Drain the potatoes, and slice into ½” thick half circles.
  7. To make the dressing, place the vinegar in a food processor, and very slowly add the oil to emulsify.
  8. Add the avocado, a pinch of salt and pepper, and blend until smooth.
  9. Brush the salmon liberally with the sambuca glaze, and sprinkle on some salt and pepper.
  10. Place the salmon on the plank and set on the grill for 15 minutes, or until done.
  11. Place the potato, fennel and radishes in a mixing bowl. Gently combine with the dressing and garnish with the cilantro and torn fennel fronds.
  12. Serve the salmon warm on the salad with lemon wedges.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks