Salmon steak with pancetta, rocket and nashi pear

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Cooking time: Less than 30 minutes

Healthy options: Gluten free; Lactose free; Low carb; Healthy

Serves: 4

Type: Steak

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Salmon steak with pancetta, roquette and nashi pear

Ingredients

4 x 180-200g salmon steak
100g rocket leaves
250g green beans
100g pancetta, finely sliced and pan-fried
1 nashi pear, sliced finely
4 spring onions, sliced finely
1 red capsicum, julienne
½ punnet cherry tomatoes, halved
vegetable oil
salt and pepper

300g frozen raspberries
100ml water
red wine vinegar
100g sugar

Preparation method

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

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

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.

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

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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