Parma Ham Wrapped Salmon Food

BAKED SALMON WRAPPED IN PARMA HAM

Steps:

• Preheat the oven to 180˚C/Gas mark 4. Grease and line with baking paper the bottom of a baking dish. Season salmon with salt and freshly ground black pepper and wrap the Parma ham around the fillets. Drizzle gently with olive oil and place on a baking dish. Season salmon with salt and freshly ground black pepper and wrap the Parma ham around the fillets. Place the wrapped salmon fillets in a baking dish. Sprinkle with capers and drizzle gently with olive oil. Pop in the oven for 15-20 minutes or until salmon flakes easily. Scatter over fresh dill and enjoy.

PANCETTA-WRAPPED SALMON

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
• Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.

SALMON IN PARMA HAM WITH CELERIAC CHIPS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes.
• Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham.
• Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through.
• Meanwhile, steam the mangetout and cabbage for 2-3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.)
• Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes.

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS

Steps:

• Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
• Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
• While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
• Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.