Serves
2
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 250g packet frozen Birds Eye Salmon - Skin On
- 1 tablespoon olive oil
- 1 small red capsicum, cut into thick strips
- 1 small zucchini, sliced diagonally
- 1 small finger eggplant, sliced diagonally
- 180g haloumi, cut into ½ cm thick slices
- Basil leaves, for garnish
- Freshly ground black pepper, to taste
Method
STEP 1Thaw frozen Birds Eye Salmon fillets (see tip below). Remove salmon skin from fillets (if desired) and slice each fillet in half horizontally.
STEP 2
Heat a chargrill or heavy based frypan over medium heat. Brush vegetables with half the oil and cook on both sides until just tender. Drain on absorbent paper. Brush remaining oil over salmon and cook for 2 minutes on each side or to your liking.
STEP 3
Pan fry or grill haloumi until golden on both sides.
STEP 4
Stack vegetables, haloumi and salmon on serving plates. Sprinkle with basil leaves and pepper. Serve immediately.
Tips
Place salmon in a zip lock bag and place in a sink of cold water for 20 minutes or thaw in the refrigerator overnight.