Recipes Pancetta wrapped salmon with spinach salad

Recipes Pancetta wrapped salmon with spinach salad

Recipes Pancetta wrapped salmon with spinach salad

Recipes Pancetta wrapped salmon with spinach salad The new spin on surf and grass teams salmon, rosemary and salty pancetta. Pancetta wrapped salmon with spinach salad

Ingredients

  • 4 sprigs fresh rosemary
  • 4 (about 500g) frozen Tasmanian Salmon Fillets, thawed
  • 8 slices (about 140g) pancetta
  • Olive oil spray
  • 250g punnet cherry tomatoes, halved
  • 80g baby spinach leaves
  • 60ml (1/4 cup) balsamic vinegar
  • 2 teaspoons honey

Method

  • Step 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.

  • Step 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.
  • Step 3

    Combine the vinegar and honey in a bowl. Drizzle over the salmon, spinach and tomato.