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This fantastic entree by chef Elton Inglis features incredible flavours of pomegranate, lime, olive and rocket.
Arrange salmon on a plate by laying one slice down and overlapping another slice over- repeat.
Season salmon with lime seasoning.
Sprinkle with lime juice.
Drizzle with olive oil.
Cut the pomegranate in half and tap out the seeds.
Add pomegranate seeds to the salmon.
Garnish with salad leaves.
For more information please visit tilburyhotel.com.au.
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