Grilled Haloumi And Salmon Stacks

Grilled Haloumi And Salmon Stacks
A delicious combination of Birds Eye Salmon, haloumi and chargrilled vegetables


  • 260g 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


Step 1
Thaw 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.

Place salmon in a zip lock bag and place in a sink of cold water for 20 minutes or thaw in the refrigerator overnight.

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