[Al Fresco] Aussie Grilled Salmon

• Meanwhile, preheat BBQ to high heat. Slice pear into thin wedges. • Roughly chop dill and capers. Slice lemon into wedges. • Pat salmon dry with paper towel. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add salmon, turning to coat. TIP: Patting the skin dry helps it crisp up when cooking!

• When BBQ is hot, grill bacon until golden, 3-5 minutes each side. • Remove from BBQ, then roughly chop. • Transfer to saucepan with cooked potatoes.

NO BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook bacon, turning occasionally, until golden, 4-5 minutes. Transfer to saucepan with cooked potatoes.

• Meanwhile, grill salmon, until just charred and cooked through, 3-5 minutes each side. • Transfer to a plate, add a generous squeeze of lemon juice and set aside to rest. NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate, add a generous squeeze of lemon juice and set aside to rest.

• To pan with potatoes, add tartare sauce, dill and capers. • Toss to combine. Season to taste. • In a serving bowl, combine pear, spinach, rocket & fennel mix, grated parmesan cheese and a drizzle of balsamic vinegar and olive oil. • Toss to combine and season to taste.