Pan Seared Salmon with Mediterranean Salsa

Ingredients

• 4 salmon fillets, 180g
• 300ml vegetable oil
• 100g Anchor Butter
• 4 medium roma tomatoes, filleted
• 200g kalamata olives, pitted
• 1 spanish onion, sliced
• 4 cloves garlic, sliced
• 400g baby spinach, washed
• Course pepper grinder
• 50g Perfect Italiano Grated Traditional Hard Cheese
• 1 lemon freshly squeezed

Steps

1. Sear salmon skin side down on a medium to high heat until crispy in 50g Anchor Butter and oil.
2. Turn and finish until firm. Put aside and rest.
3. Sauté tomatoes, olives, onion and garlic lightly with remaining 50g butter.
4. Add spinach and wilt and season with pepper and Perfect Italiano Grated Traditional Hard Cheese.
5. Add freshly squeezed lemon juice.
6. To make Parsley Oil: 1. Heat oil to 70°C and blend with parsley and spinach. Pass through a fine sieve. 2. On a plate place spinach mix, atop with salmon and finish with Grated Traditional Hard Cheese and parsley oil.