In a saucepan, cover potatoes with water and boil for 12-15 minutes until easily pierced with a small sharp knife. Drain and allow to cool to easily handle.
Slice white part of the fennel bulb into 16 1-inch pieces.
Cut peppers into 16 1-inch pieces.
Slice salmon into 16 1-inch square pieces.
Thread alternately onto metal or soaked bamboo skewers, 4 pieces for each ingredient.
In a mixing bowl, whisk together tomato sauce, maple syrup and smoked paprika.
Place skewers on a well seasoned (brush with oil) stove top or BBQ grill on medium high.
Turn after 3-4 minutes and brush with sauce. Continue grilling for a total of 8-10 minutes, brushing with sauce, until salmon is desired doneness.