Pancetta-wrapped salmon with spinach salad

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

Recipe «Pancetta-wrapped salmon with spinach salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.