Crispy Skinned Salmon with Pomegranate and Raspberry Dressing
- Step 1
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.
- Step 2
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. Serve on individual serving plates and top with the crispy skinned salmon portions.
- Step 3
Combine the raspberries, syrup, vinegar and oil together and spoon over the salmon and tamarillos just prior to serving.
- 460g Tassal Fresh Tassie Salmon, skin-on
- 1 tbsp olive oil
- 2 bunches asparagus spears
- 125g green beans, topped & tailed
- 2 tbsp butter
- 1 lemon , zest & juice
- 100g raspberries
- 2 tamarillos, halved
- 100ml pomegranate / blackcurrant syrup
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil