½ cupgrated 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 wild salmon fillet pieces
Olive oil, for brushing
1red capsicum, deseeded and finely diced
210g can chickpeas, drained and rinsed
1 clove garlic, crushed
2spring onions, finely sliced
2 tablespoons chopped fresh parsley
½ cup shaved Perfect Italiano Romano Wedge
Juice of 1 lemon
Lemon wedges, for serving
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.
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.
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.
Store any leftover Perfect Italiano Romano in a sealed container and freshly grate over your favourite pasta or risotto.