Crispy Skinned Salmon with Pomegranate & Raspberry Dressing
Ingredients
4 x 170g Tassal Tasmanian salmon portions, skin on
1 Tbsp olive oil
2 bunches asparagus spears
125g green beans, topped & tailed
2 Tbsp butter
Zest & juice of 1 lemon
100g raspberries
100ml pomegranate / blackcurrant syrup
3 Tbsp balsamic vinegar
2 Tbsp olive oil
Method
Heat a non-stick pan over a medium heat for 2 minutes. Cook salmon skin side down for 2 - 3 mins. Turn and cook for a further 2 mins. Remove salmon from pan and rest. Melt the butter in the pan over a medium heat and sauté the beans and asparagus for 4 minutes, toss in the lemon juice & zest and serve on individual serving plates. Top with the crispy skinned salmon portions. Combine the raspberries, syrup, vinegar and oil together and spoon over the salmon just prior to serving.
