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Jan 04, 2023

Pan-fried salmon with Mediterranean salad

IRT Catering Chef Phil Ucles serves up this light and fresh dish – perfect for the warmer months.



  • 3 tbsp olive oil
  • 800g (4 x 200g) fresh salmon, skin on
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly-cracked black pepper
  • 1 lime

Mediterranean salad

  • 200g baby rocket (or whatever salad greens you prefer)
  • 1 can chickpeas, rinsed and drained
  • 1 small red onion, peeled and thinly sliced
  • 1 cucumber, thinly sliced
  • 1 red capsicum, sliced
  • 1/2 cup crumbled feta cheese


  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly-cracked black pepper
  • 1 small garlic clove, pressed or minced


  1. To cook the fish – Using a non-stick pan gently heat the olive oil, place salmon skin side down and lightly season. Allow the salmon to colour to a light golden brown on one side and then turn (approximately 4 minutes on each side). Place aside and keep warm.
  2. To make the vinaigrette – Whisk all ingredients together in a bowl until combined.
  3. To make the salad – Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined.
  4. To serve – Place cooked fish on large serving plate with a generous serving of salad. Garnish with a wedge of lime and enjoy.

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