Mediterranean grilled Regal Salmon Fresh Cuts escalopes

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

2 x Regal Salmon Fresh Cuts Escalopes
4 bay leaves
extra virgin olive oil
sea salt and freshly ground black pepper
2 preserved lemon wedges, sliced thinly
25g pine nuts, roughly chopped
2 anchovy fillets, roughly chopped (optional)
fresh bunch of flat leaf parsley, roughly chopped
To serve, Greek salad and roasted Kalamata olives

Method

1. Cut a piece of good quality (silicon based) baking paper into two squares approximately 15cm square. Lay them flat on a work surface or on a greased baking tray. Place the salmon escalopes on the top, skin side down. Tuck two bay leaves under each fish. Drizzle with olive oil and sprinkle with sea salt. Add the lemon slices, pine nuts, and anchovies if desired.

2. To bake in the oven, preheat the oven to 200°C/400°F. Lay the parcels on a baking tray or oven-proof grill plate. Cook in oven for 10 minutes, until flesh is opaque. Open parcels carefully, to release steam before serving.

3. To cook on a grill plate, brush a heated grill plate with olive oil. Lay the parcels down cooking on one side for 10 minutes. When the paper begins to brown or burn, turn the heat down.

4. Serve with Greek Salad made with cherry tomatoes, feta and cucumber and vinaigrette with bowls of roasted olives.

Notes