Our new spin on surf and turf teams salmon, rosemary and salty pancetta.
Ingredients
- 4 sprigs fresh rosemary
- 4 (about 500g) frozen Tasmanian Salmon Fillets, thawed
- 8 slices (about 140g) pancetta
- Olive oil spray
- 250g punnet cherry tomatoes, halved
- 80g baby spinach leaves
- 60ml (1/4 cup) balsamic vinegar
- 2 teaspoons honey
Method
- Step 1Place 1 rosemary sprig on each salmon fillet. Season. Wrap 2 slices of pancetta around each salmon fillet. Preheat a chargrill on medium-high. Spray with oil. Cook the salmon for 2-3 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 2Add tomato, cut-side down, to the chargrill. Cook for 2 minutes or until just charred. Divide salmon, spinach and tomato among serving plates.
- Step 3Combine the vinegar and honey in a bowl. Drizzle over the salmon, spinach and tomato.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1480 kj
Energy
19g
Fat Total
6g
Saturated Fat
1g
Fibre
41g
Protein
102mg
Cholesterol
972.73mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
A zesty honey dressing is the perfect finishing touch to salmon and greens.
- Author: Michelle Noerianto
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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