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Pancetta-wrapped salmon with spinach salad
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Innovative surf and turf: Salmon with rosemary and crisp pancetta.
Ingredients:
  • Olive oil spray
  • 4 sprigs fresh rosemary
  • 4 (about 500g) frozen Tasmanian Salmon Fillets, thawed
  • 8 slices (about 140g) pancetta
  • 250g punnet cherry tomatoes, halved
  • 80g baby spinach leaves
  • 60ml (1/4 cup) balsamic vinegar
  • 14.40 gm honey
Instructions:
  • Place a fragrant rosemary sprig on top of each succulent salmon fillet and season generously. Wrap each delectable salmon fillet with two salty slices of pancetta. Now, preheat a grill on medium-high, give it a quick spray with oil, and cook the salmon for 2-3 minutes per side until perfectly cooked. Once done, transfer the mouthwatering salmon to a plate and cover with foil to maintain its warmth.
  • Place the tomato cut-side down on the chargrill and cook for about 2 minutes until it has a nice char. Then, evenly divide the salmon, spinach, and charred tomato among the serving plates.
  • Mix the vinegar and honey in a bowl, then generously drizzle over the salmon, spinach, and tomato.

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