Pan-seared salmon with rocket, tomato and caper salsa

1 servings

Ingredients

Quantity Ingredient
500 grams Roma tomatoes; finely diced
2 Handfuls rocket leaves
½ cup Olive oil
1 Shallot; chopped
2 Cloves garlic; minced
Juice and zest of 1 lemon
1 tablespoon Drained capers; minced
50 grams Kalamata olives; stoned and chopped
4 180 g. salmon fillets; skin removed
Lemon wedges

Directions

Combine the diced tomatoes, rocket leaves, olive oil, shallots, garlic, lemon juice and zest, capers and olives in a mixing bowl and toss well.

Season to taste with salt and pepper if desired. Set aside. (The acidic ingredients will wilt the rocket leaves).

Preheat a grill pan or griller and season the salmon with salt and pepper.

Place the salmon fillets in the griller or grill pan and cook over a high heat until the fish is well seared, about 4 minutes. Turn the fish carefully and cook the other side for 1 minute.

Transfer the fish to warmed plates and spoon over the rocket salsa. Garnish with lemon wedges.

Converted by MC_Buster.

Per serving: 1988 Calories (kcal); 146g Total Fat; (66% calories from fat); 140g Protein; 28g Carbohydrate; 354mg Cholesterol; 1295mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 5 Vegetable; 0 Fruit; 24½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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