Ingredients
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2 Salmon fillets from one of the Blue Island Fish Markets
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10 g Feta cheese, crumbled
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1 cup mixed salad
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Dough for focaccia:
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400 g all-purpose flour
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1 tablespoon olive oil
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ml lukewarm water
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1 sachet yeast
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20 g sugar
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100 g green olives, without stones and cut in half
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1 tablespoon olive oil
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1 tablespoon fresh rosemary leaves, finely chopped
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2 teaspoons pumpkin seeds
Instructions
Put all the focaccia ingredients in a food processor. Beat until the ingredients are mixed and you have a ball of dough.
Lightly grease a large bowl and add the dough. Cover with cling film and leave for 40 minutes until the dough rises. When risen, knead in the olives, rosemary and pumpkin seeds.
Preheat the oven to 220°C. Roll out the dough into a square piece 20 x 20 cm, shaping it by handon a non-stick baking tray. Cover with cling film and let it rise again.
Bake for 20 minutes or until golden brown.
Fry the salmon fillets for 3 minutes each side in a non-stick frying pan, keeping the pan closed for most of the cooking time.
Serve the salmon along with the mixed salad, feta cheese and slices of hot focaccia bread.
Bon appétit!
