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Pancetta salmon with potato and feta salad
Pancetta salmon with potato and feta salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create customizable meals for both kids and adults by splitting the dish at the final step.
Ingredients:
  • 4 (150g each) salmon fillets, skin intact, bones removed
  • 70g pancetta
  • 21.00 gm salt-reduced soy sauce
  • 500g chat potatoes
  • 50g baby salad leaves
  • 50g feta
  • 62.50 ml small black olives
  • 27.30 gm extra-virgin olive oil
  • 20g macadamia spread
  • 187.50 ml frozen peas
  • 82.50 ml grated reduced-fat tasty cheese
Instructions:
  • Preheat the oven to 200ºC/180ºC fan-forced. Line a baking tray and a shallow baking dish with baking paper. Season 2 salmon fillets with salt and pepper, then wrap each fillet with pancetta and place them on the baking tray, skin-side down. In a jug, mix soy sauce and honey. Place the remaining salmon fillets in the baking dish and drizzle them with the soy mixture.
  • Roast the pancetta-wrapped and honey soy salmon fillets in the oven for 10 to 12 minutes until perfectly cooked.
  • Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil over high heat, then lower the heat to medium and cook for 10 minutes until the potatoes are just tender. Drain the potatoes and return 5 of them to the pan, setting them aside.
  • Rinse potatoes under cold water to cool them off. Give them a rough chop, then combine them in a bowl with salad leaves, feta, olives, and 1 tablespoon of oil. Season with pepper and toss everything together.
  • Combine spread with potatoes in pan on low heat until potatoes are roughly crushed using a fork. Toss in peas and turn up heat to medium. Stir and cook for 2 minutes until peas are warm. Finish by adding cheese and cooking for 1 more minute until it begins to melt.
  • Present pancetta-wrapped salmon fillets alongside potato and feta salad.

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