Fonterra Food Services
Pan Seared Salmon with Mediterranean Salsa
4 salmon fillets, 180g
300ml vegetable oil
100g Western Star Butter
4 medium roma tomatoes, filleted
200g kalamata olives, pitted
1 spanish onion, sliced
4 cloves garlic, sliced
400g baby spinach, washed
course pepper grinder
50g Perfect Italiano Shaved Parmesan Cheese
1 lemon freshly squeezed
Parsley Oil
150ml olive oil
¼ bunch parsley
100g spinach
Western Star Salted ButterPerfect Italiano Parmesan
Sear salmon skin side down on a medium to high heat until crispy in 50g Western Star Butter and oil. Turn and finish until firm. Put aside and rest.
Sauté tomatoes, olives, onion and garlic lightly with remaining 50g butter. Add spinach and wilt and season with pepper and Perfect Italiano Shaved Parmesan Cheese. Add freshly squeezed lemon juice.
To make parsley oil. Heat oil to 70°C and blend with parsley and spinach. Pass through a fine sieve.
On a plate place spinach mix, atop with salmon and finish with Shaved Parmesan and parsley oil.

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