Pancetta-wrapped salmon with spinach salad

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Pancetta-wrapped salmon with spinach salad
  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Our new spin on surf and turf teams salmon, rosemary and salty pancetta.

Featured in
Main recipes, Fish recipes

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 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.
  • Step 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.
  • Step 3
    Combine 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

Source: taste.com.au

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