Pancetta-wrapped salmon with spinach salad

Method

• 1
  Place 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.
• 2
  Add tomato, cut-side down, to the chargrill. Cook for 2 minutes or until just charred. Divide salmon, spinach and tomato among serving plates.
• 3
  Combine the vinegar and honey in a bowl. Drizzle over the salmon, spinach and tomato.