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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.

QuickSeafoodSalmonHigh ProteinGluten FreeSalad

Estimated Nutrition

Per Serving Total
Calories 576.2 kcals 1152.4 kcals
Carbohydrates 5.4 grams 10.8 grams
Fat 48.1 grams 96.1 grams
Protein 35.6 grams 71.2 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
Dairy
55
g
Parmesan
shaved into thin strips
NutsSeeds
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
60
ml
Olive Oil
extra for drizzling
Seafood
225
g
Smoked Salmon
sliced
Vegetables
200
g
Rocket Leaves

Steps

  • 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.