Ingredients Jump to Instructions ↓

  1. 4 x 180-200g salmon steak

  2. 100g rocket leaves

  3. 250g green beans

  4. 100g pancetta, finely sliced and pan-fried

  5. 1 nashi pear, sliced finely

  6. 4 spring onions, sliced finely

  7. 1 red capsicum, julienne

  8. 1/2 punnet cherry tomatoes, halved

  9. vegetable oil

  10. salt and pepper

  11. Raspberry vinaigrette:

  12. 300g frozen raspberries

  13. 100ml water

  14. red wine vinegar

  15. 100g sugar

Instructions Jump to Ingredients ↑

  1. Lightly fry sliced pancetta in a pan. Blanch green beans in boiling water. Drain, then place in cold water to refresh.

  2. Combine all ingredients into a bowl and mix together. Divide evenly between 4 plates.

  3. Rub salmon steak with a little vegetable oil, salt and pepper. Heat pan and sear salmon on both sides. Ideally the salmon should still be pink in the middle.

  4. Arrange salads on the plates. Place salmon steaks on top of salad. Drizzle with vinaigrette over the salmon (vinaigrette may also be served separately).

  5. To make raspberry vinaigrette, combine frozen raspberries, water and sugar in saucepan. Bring to boil. Puree raspberries and strain over a bowl to remove seeds (you will need to push them through a fine strainer). Add in red wine vinegar to taste. Whisk to make vinaigrette.


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