Chargrilled Smoked Salmon with Rocket and Parmesan

Quickly griddled smoked salmon served over a bed of dressed rocket leaves and topped with thin parmesan shavings.

Quick Seafood Salmon High Protein Gluten Free Salad

Estimated Nutrition

Calories

576.2

kcal / serving

1152.4 kcal total

Carbs

5.4g

per serving

10.8 g total

Fat

48.1g

per serving

96.1 g total

Protein

35.6g

per serving

71.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

Parmesan

shaved into thin strips

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

extra for drizzling

Seafood

225

Smoked Salmon

sliced

Vegetables

200

Rocket Leaves

Method

Shave the parmesan into thin strips using a potato peeler and set aside.

Whisk the olive oil, balsamic vinegar, and seasoning together in a bowl.

Toss the rocket leaves in the dressing and arrange them on plates.

Heat a griddle pan over high heat until very hot.

Fold salmon slices into thirds, season with pepper, and drizzle one side with olive oil.

Sear the salmon oiled-side down for 15 seconds, rotate 90 degrees, and cook 15 seconds more.

Top the rocket with parmesan shavings and place the salmon on top charred-side up.