Recipes
Jan 04, 2023
Pan-fried salmon with Mediterranean salad
IRT Catering Chef Phil Ucles serves up this light and fresh dish – perfect for the warmer months.
Ingredients
Salmon
- 3 tbsp olive oil
- 800g (4 x 200g) fresh salmon, skin on
- 1/4 tsp fine sea salt
- 1/4 tsp freshly-cracked black pepper
- 1 lime
Mediterranean salad
- 200g baby rocket (or whatever salad greens you prefer)
- 1 can chickpeas, rinsed and drained
- 1 small red onion, peeled and thinly sliced
- 1 cucumber, thinly sliced
- 1 red capsicum, sliced
- 1/2 cup crumbled feta cheese
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly-cracked black pepper
- 1 small garlic clove, pressed or minced
Method
- To cook the fish – Using a non-stick pan gently heat the olive oil, place salmon skin side down and lightly season. Allow the salmon to colour to a light golden brown on one side and then turn (approximately 4 minutes on each side). Place aside and keep warm.
- To make the vinaigrette – Whisk all ingredients together in a bowl until combined.
- To make the salad – Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined.
- To serve – Place cooked fish on large serving plate with a generous serving of salad. Garnish with a wedge of lime and enjoy.
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