Pan-seared salmon with rocket, tomato and caper salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Roma tomatoes; finely diced |
| 2 | Handfuls rocket leaves | |
| ½ | cup | Olive oil |
| 1 | Shallot; chopped | |
| 2 | Cloves garlic; minced | |
| Juice and zest of 1 lemon | ||
| 1 | tablespoon | Drained capers; minced |
| 50 | grams | Kalamata olives; stoned and chopped |
| 4 | 180 g. salmon fillets; skin removed | |
| Lemon wedges | ||
Directions
Combine the diced tomatoes, rocket leaves, olive oil, shallots, garlic, lemon juice and zest, capers and olives in a mixing bowl and toss well.
Season to taste with salt and pepper if desired. Set aside. (The acidic ingredients will wilt the rocket leaves).
Preheat a grill pan or griller and season the salmon with salt and pepper.
Place the salmon fillets in the griller or grill pan and cook over a high heat until the fish is well seared, about 4 minutes. Turn the fish carefully and cook the other side for 1 minute.
Transfer the fish to warmed plates and spoon over the rocket salsa. Garnish with lemon wedges.
Converted by MC_Buster.
Per serving: 1988 Calories (kcal); 146g Total Fat; (66% calories from fat); 140g Protein; 28g Carbohydrate; 354mg Cholesterol; 1295mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 5 Vegetable; 0 Fruit; 24½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.