Ingredients
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4 sprigs fresh rosemary
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4 (about 500g) frozen Tasmanian Salmon Fillets, thawed
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8 slices (about 140g) pancetta
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Olive oil spray
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250g punnet cherry tomatoes, halved
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80g baby spinach leaves
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60ml (1/4 cup) balsamic vinegar
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2 teaspoons honey
Method
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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.
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2Add tomato, cut-side down, to the chargrill. Cook for 2 minutes or until just charred. Divide salmon, spinach and tomato among serving plates.
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3Combine the vinegar and honey in a bowl. Drizzle over the salmon, spinach and tomato.
Source: taste.com.au
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