Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad

Alaska Seafood Marketing Institute

Alaska Seafood Marketing Institute

Standard Supplier 11th November 2019
Alaska Seafood Marketing Institute

Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad

10 min

Raspberries and tomatoes are full of vitamin C, which can help boost the immune system and mozzarella contains calcium to keep bones strong and healthy. The added pomegranate seeds act as an anti-inflammatory which will help speed recovery post exercise.

Ingredients

  • 2 fillets of sockeye salmon 160g-180g
  • 1 lemon
  • Salt and pepper
  • 2 tbsp. olive oil
  • 2 beef tomatoes
  • 100g raspberries
  • 1 ball of mozzarella
  • 10 mint leaves
  • 10 basil leaves
  • ½ pomegranate
  • 1 tsp. white wine vinegar

Method

• Start by placing the salmon fillets onto a plate and season with salt, pepper and 1tbsp of olive oil. Grate the zest of the lemon over the salmon and set aside.
• Chop the tomatoes into a large bowl, tap out the seeds of the pomegranate over the tomatoes and add the raspberries. Tear the mint and basil leaves over the tomatoes.
• Tear the mozzarella ball into 10 small pieces and add to the salad. Pour over the white wine vinegar and add the remaining olive oil. Give the salad a good toss and divide between two serving plates.
• Heat a sauté pan over a medium heat on the stove top, carefully add the salmon fillets and cook for 1-2 minutes on each side.
• Once the salmon is cooked allow the fish to rest for 2 minutes and squeeze over the lemon juice, place the salmon over the salad and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.