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Crispy Skinned Salmon with Pomegranate and Raspberry Dressing

  • 10 minCooks in 10 min
  • Easy Easy
  • Serves 4Serves 4

METHOD

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.

Ingredients

  • 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