Pancetta-wrapped salmon with spinach salad

title="Pancetta-wrapped salmon with spinach salad"
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• 0:05 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Main recipes, Fish recipes

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.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 1480 kj

  Energy




• 19g

  Fat Total




• 6g

  Saturated Fat




• 1g

  Fibre




• 41g

  Protein




• 102mg

  Cholesterol




• 972.73mg

  Sodium




• 4g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

A zesty honey dressing is the perfect finishing touch to salmon and greens.

• Author: Michelle Noerianto


• Image credit: Brett Stevens


• Publication: Australian Good Taste

Source: taste.com.au