Romano Crusted Salmon with Red Capsicum Chickpea Salad

Romano Crusted Salmon with Red Capsicum Chickpea Salad

Ingredients

½ cup grated Perfect Italiano Romano Wedge
2 tablespoons fresh thyme leaves, chopped
2 tablespoons smoked paprika
Salt and freshly ground black pepper, to taste
6 x 150g salmon fillet pieces
Olive oil, for brushing
1 red capsicum, deseeded and finely diced
210g can chickpeas, drained and rinsed
1 clove garlic, crushed
2 spring onions, finely sliced
2 tablespoons chopped fresh parsley
½ cup shaved Perfect Italiano Romano Wedge
1/4 cup olive oil, extra
Juice of 1 lemon
Lemon wedges, for serving

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Method

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serving Size: Serves 6

1. Combine grated Perfect Italiano Romano, thyme, paprika and seasoning. Brush flesh side of salmon pieces with oil and press cheese mixture onto salmon. Refrigerate until required.
2. Place capsicum, chickpeas, garlic, spring onions, parsley and Perfect Italiano Shaved Romano in a large bowl. Combine 2 tablespoons extra oil and lemon juice, drizzle over salad and toss to coat.
3. Heat remaining extra oil in a frying pan, cook salmon fillets coated side down over medium heat for 2 minutes. Turn and cook for a further 3-4 minutes. Serve immediately with salad and a wedge of lemon.

Notes:
Store any leftover Perfect Italiano Romano in a sealed container and freshly grate over your favourite pasta or risotto.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.

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Series:

Segment: Simple Fresh Recipes

Chef: Perfect Italiano

Tags: Seafood, Simple Fresh

Rating:

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Romano Crusted Salmon with Red Capsicum Chickpea Salad

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