Pancetta salmon with potato and feta salad

Recipes / Fish

Instead of cooking one dish for the kids and another for the adults, just divide the recipe at the last step to make fab kid-friendly and adult-friendly meals.

Recipe «Pancetta salmon with potato and feta salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 salmon fillets, skin intact, bones removed, 4 slices Primo Gourmet Selection Pancetta, 1 tbsp salt-reduced soy sauce, 2 tbsp honey, 500g chat potatoes , 50g baby salad leaves, 50g feta, 1/4 cup small black olives , 1 1/2 tbsp extra-virgin olive oil, 20g Suncoast Gold Vitality macadamia spread, 3/4 cup frozen peas, 1/3 cup grated reduced-fat tasty cheese.

Ingredients:

  • 4 salmon fillets, skin intact, bones removed 
  • 4 slices Primo Gourmet Selection Pancetta 
  • 1 tbsp salt-reduced soy sauce 
  • 2 tbsp honey 
  • 500g chat potatoes 
  • 50g baby salad leaves 
  • 50g feta 
  • 1/4 cup small black olives 
  • 1 1/2 tbsp extra-virgin olive oil 
  • 20g Suncoast Gold Vitality macadamia spread 
  • 3/4 cup frozen peas 
  • 1/3 cup grated reduced-fat tasty cheese 

Instructions

  1. Preheat oven to 200ºC/180ºC fan-forced. Line a baking tray with baking paper. Line a shallow baking dish with baking paper. Season 2 salmon fillets with salt and pepper. Wrap each fillet with pancetta. Place, skin-side down, on prepared baking tray. Combine soy sauce and honey in a jug. Place remaining salmon fillets in prepared baking dish. Drizzle with soy mixture.
  2. Bake pancetta-wrapped and honey soy salmon fillets for 10 to 12 minutes or until just cooked through.
  3. Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Return 5 potatoes to pan. Set aside.
  4. Cool remaining potatoes under cold water. Roughly chop. Place in a bowl. Add salad leaves, feta, olives and 1 tablespoon oil. Season with pepper. Toss to combine.
  5. Add spread to potatoes in pan over low heat. Using a fork, roughly crush potatoes. Add peas. Increase heat to medium. Cook, stirring, for 2 minutes or until peas are heated through. Add cheese. Cook, stirring, for 1 minute or until cheese starts to melt.
  6. Serve pancetta-wrapped salmon fillets with potato and feta salad.