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How to make Pancetta salmon with potato and feta salad

Yield = 4
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 4 (150g each) salmon fillets, skin intact, bones removed
  • 4 slices (70g) pancetta
  • 1 tablespoon salt-reduced soy sauce
  • 2 tablespoons honey
  • 500g chat potatoes
  • 50g baby salad leaves
  • 50g feta
  • 1/4 cup small black olives
  • 1 1/2 tablespoon extra-virgin olive oil
  • 20g Suncoast Gold Vitality macadamia spread
  • 3/4 cup frozen peas
  • 1/3 cup grated reduced-fat tasty cheese

Method

  • Step 1 Preheat oven to 200ºC/180ºC fan-forced. Line a baking tray with baking paper. Line a shallow baking dish with baking paper. Season 2 salmon fillets with salt and pepper. Wrap each fillet with pancetta. Place, skin-side down, on prepared baking tray. Combine soy sauce and honey in a jug. Place remaining salmon fillets in prepared baking dish. Drizzle with soy mixture.
  • Step 2 Bake pancetta-wrapped and honey soy salmon fillets for 10 to 12 minutes or until just cooked through.
  • Step 3 Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Return 5 potatoes to pan. Set aside.
  • Step 4 Cool remaining potatoes under cold water. Roughly chop. Place in a bowl. Add salad leaves, feta, olives and 1 tablespoon oil. Season with pepper. Toss to combine.
  • Step 5 Add spread to potatoes in pan over low heat. Using a fork, roughly crush potatoes. Add peas. Increase heat to medium. Cook, stirring, for 2 minutes or until peas are heated through. Add cheese. Cook, stirring, for 1 minute or until cheese starts to melt.
  • Step 6 Serve pancetta-wrapped salmon fillets with potato and feta salad.