Prep Time:5 mins
Allergens
Salmon with Parma ham
Cooking Time:15 mins
Serves:4 Adults
Cost:High
Salmon is a great source of healthy omega 3 fatty acids, needed to keep your heart healthy.
Ingredients
- 12 small asparagus spears
- 400g / 14 oz. of salmon fillets – around 4 fillets
- 4 sprigs of fennel or dill
- 4 slices of Parma ham, you could also use Prosciutto or Serrano ham
- Juice of ¼ of a lime
- 1 teaspoon of olive oil
- Black pepper, to taste
Method
- First break off the ‘woody’ stems of the asparagus and then bring a pot of water to the boil. Cook the asparagus for about 1 to 2 minutes
- Strain the water and place the hot asparagus immediately into a basin of cold water with water running into it until the asparagus is completely cold, this will stop it overcooking
- Now place the salmon fillets on a chopping board and season with pepper
- Arrange three spears of asparagus on top of the fillets and place a sprig of fennel on top. Then wrap each salmon fillet in a slice of Parma ham
- Put each salmon fillet on a piece of aluminium foil and brush with a little olive oil and drizzle with some lime juice
- Cover the top of the fillets in aluminium foil
- Light the barbeque and when hot, place the salmon fillets on top. Cook gently for about 6 to 8 minutes each side, taking care when turning over the fillet
- Alternatively you could cook the salmon wraps in the kitchen. Heat a little oil in a large frying pan and fry the fillets for about 1 to 2 minutes each side and then finish off in a pre-heated oven at 190°C / 375°F / Gas Mark 5 for another 8 to 10 minutes
- Ensure the salmon is thoroughly cooked, by checking that that all juices run clear
What you will need
- Chopping board
- Chopping knife
- Saucepan
- Sieve
Serving suggestions
Serve with boiled - or even better, steamed – vegetables!
"Make sure to store any leftovers in your fridge"
