- Prep Time: 15 minutes
- Cook Time: 30 minutes
Salmon Lasagne w/ Broad Bean Greek Salad
Pair salmon lasagne with a Greek style broad bean salad. Scale the salad components prior to service and construct and finish the salad to order. The lasagne bakes for 30 minutes in a pre heated oven. With minimal labour you have a dish that will appeal to salmon and pasta lovers alike. This lasagne / salad combo is a labour light dish that is ideal for venues wanting to turn tables efficiently. Also great for caterers and events.
- Pacific West's salmon lasagne
- 200g feta block
- 1 tsp fennel seeds, lightly toasted
- 2 lemons, 1 zested and both juiced
- dill chopped to make 2 tbsp
- extra virgin olive oil
- ¼ tsp dried oregano
- 1 small red onion, diced
- 350 g podded broad beans
- 1/2 cucumber, halved lengthways and roughly chopped
- nocellara green olives a handful, halved and stones removed
- 1 celery stick, thickly sliced
- flat-leaf parsley a small bunch, leaves picked and torn
- 1 cos lettuce, leaves separated
For the salmon lasagne
Preheat oven 160C fan forced or 180C conventional. Place frozen lasagne in oven for 3o minutes until golden brown. Tip: add a little water in the pan during preparation.
For the broad bean Greek salad with marinated feta
Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally. Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.
Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together. Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta.
For our salmon lasagne w/ broad bean Greek salad we use Pacific West’s salmon lasagne. Atlantic Salmon and broccoli in a rich creamy tomato based sauce folded between sheets of fresh pasta. Minimal labour time required, ideal for busy venues that want to serve delicious meals with no kitchen stress.
Product Code: 6687 / Product Size: 250 gm Ave. / Carton Size: 3.75kg / Portions per carton: 15Add to Favourites