Salmon In Parma Ham With Celeriac Chips 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.

SALMON WITH MUSTARDY CELERIAC MASH

Steps:

• Brush the salmon lightly with olive oil, and season with salt and pepper. Line a grill pan with foil and lay the salmon on top.
• Place the celeriac in a pan with cold water to cover. Salt and bring to the boil. Lower the heat, cover and simmer for 12-15 minutes until tender. Preheat the grill to medium. Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil.
• Grill the salmon for five minutes on each side. Meanwhile, drain the celeriac, reserving 1 tbsp cooking water. Return the celeriac to the pan. Mash until fairly smooth. Add the spinach, stirring occasionally over a low heat, until wilted. Stir in 1 tbsp mustard dressing and the reserved cooking water. Season.
• Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.

MUSTARD SALMON WITH PEA & CELERIAC MASH

Steps:

• Line a grill pan with foil and lightly brush with oil to stop the salmon sticking. Add the salmon and spread each fillet with 1 tsp mustard. Curl up the edges of the foil to catch any juices, then squeeze over a little lemon juice. Heat the grill to medium.
• Boil the celeriac and potato for 15 mins. Add the peas, then cook for a further 5 mins until the vegetables are tender. Meanwhile, grill the salmon for 12-15 mins.
• Drain the vegetables, reserving a cup of the cooking water, then mash roughly so that the peas start to break up. Add a little of the cooking water to loosen the mix, if you like. Season to taste, then divide between two warm plates and top with the salmon. Pour over any pan juices, then serve.