4 x 180-200g salmon steak
100g rocket leaves
250g green beans
100g pancetta, finely sliced and pan-fried
1 nashi pear, sliced finely
4 spring onions, sliced finely
1 red capsicum, julienne
½ punnet cherry tomatoes, halved
salt and pepper
300g frozen raspberries
red wine vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Lightly fry sliced pancetta in a pan. Blanch green beans in boiling water. Drain, then place in cold water to refresh.
Combine all ingredients into a bowl and mix together. Divide evenly between 4 plates.
Rub salmon steak with a little vegetable oil, salt and pepper. Heat pan and sear salmon on both sides. Ideally the salmon should still be pink in the middle.
Arrange salads on the plates. Place salmon steaks on top of salad. Drizzle with vinaigrette over the salmon (vinaigrette may also be served separately).
To make raspberry vinaigrette, combine frozen raspberries, water and sugar in saucepan. Bring to boil. Puree raspberries and strain over a bowl to remove seeds (you will need to push them through a fine strainer). Add in red wine vinegar to taste. Whisk to make vinaigrette.