Pancetta-wrapped salmon with spinach salad

Cooking Fish Pancetta-wrapped salmon with spinach salad

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

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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.

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4 sprigs fresh rosemary
4 frozen Tasmanian Salmon Fillets, thawed
8 slices Primo Gourmet Selection Pancetta
Olive oil spray
250g punnet cherry tomatoes, halved
80g baby spinach leaves
60ml balsamic vinegar
2 tsp honey

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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