Pancetta salmon with potato and feta salad

title="Pancetta salmon with potato and feta salad"
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• 0:25 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Instead of cooking one dish for the kids and another for the adults, just divide the recipe at the last step to make fab kid-friendly and adult-friendly meals.

Featured in
Main recipes, Fish recipes

Ingredients

• 4 (150g each) salmon fillets, skin intact, bones removed


• 4 slices (70g) pancetta


• 1 tablespoon salt-reduced soy sauce


• 2 tablespoons honey


• 500g chat potatoes


• 50g baby salad leaves


• 50g feta


• 1/4 cup small black olives


• 1 1/2 tablespoon extra-virgin olive oil


• 20g Suncoast Gold Vitality macadamia spread


• 3/4 cup frozen peas


• 1/3 cup grated reduced-fat tasty cheese

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200ºC/180ºC fan-forced. Line a baking tray with baking paper. Line a shallow baking dish with baking paper. Season 2 salmon fillets with salt and pepper. Wrap each fillet with pancetta. Place, skin-side down, on prepared baking tray. Combine soy sauce and honey in a jug. Place remaining salmon fillets in prepared baking dish. Drizzle with soy mixture.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Bake pancetta-wrapped and honey soy salmon fillets for 10 to 12 minutes or until just cooked through.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Return 5 potatoes to pan. Set aside.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Cool remaining potatoes under cold water. Roughly chop. Place in a bowl. Add salad leaves, feta, olives and 1 tablespoon oil. Season with pepper. Toss to combine.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Add spread to potatoes in pan over low heat. Using a fork, roughly crush potatoes. Add peas. Increase heat to medium. Cook, stirring, for 2 minutes or until peas are heated through. Add cheese. Cook, stirring, for 1 minute or until cheese starts to melt.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Serve pancetta-wrapped salmon fillets with potato and feta salad.
  
  
  

• Low carb


• Lower gi

Nutrition

• 2563 kj

  Energy




• 30.2g

  Fat Total




• 8.8g

  Saturated Fat




• 7.2g

  Fibre




• 34g

  Protein




• 77mg

  Cholesterol




• 983mg

  Sodium





• 47.1g

  Carbs (total)

All nutrition values are per serve

Notes

Serves 2 adult meals and 2 children's meals.

Variation for children: Honey soy salmon with smashed potatoes and peas: Drizzle salmon with remaining oil. Drizzle salmon fillets with soy mixture. Serve with potato and peas.

• Author: Annette Forrest


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au