Salmon Crisp Prosciutto Salad Recipes

SALMON & CRISP PROSCIUTTO SALAD

Steps:

• Lay the salmon as one layer in a shallow microwavable dish, season with salt and pepper and cover with cling film. Stab the cling film several times with the point of a knife and microwave on high for 5-6 minutes until the flesh starts to flake. Set aside to cool a little.
• Chop or halve the potatoes (depending on size), then cook in a pan of boiling salted water for 10-15 minutes, until tender. Drain well. Slice the spring onions finely.
• Make the dressing. Measure the mayonnaise into a small bowl, then whisk in the vinegar, tarragon, olive oil and sugar. Taste and season.
• Heat 1 tbsp of olive oil in a frying pan. Cut each slice of ham into 3, then fry quickly in batches until crisp and slightly darkened. Remove the ham and drain on kitchen paper.
• Spread the salad leaves over a large platter. Break the salmon into large chunks and put in a large bowl with the warm potatoes and half of the spring onions and capers. Add the dressing and toss lightly to mix. Pile onto the salad leaves and sprinkle with the remaining spring onions and capers. Scatter over the crisp prosciutto.

PROSCIUTTO-WRAPPED SALMON

Steps:

• Pat the fillets dry and sprinkle lightly with salt and black pepper (not too much salt, because the prosciutto will be salty). Wrap two slices of prosciutto around each fillet, winding it around from top to bottom. Don't worry if it doesn't stick very well; it'll contract and cling to the fish as it cooks. Set the wrapped fish aside.
• Heat a 12-inch skillet with a lid over medium-high heat and add the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about 2 minutes. Flip the fish over with a thin-edged spatula and cook the other side until browned, another minute or so. Transfer the fish to a plate. (It will not be fully cooked at this point.).
• Add the onion and poblano to the hot pan and sauté until the vegetables begin to soften, about 2 minutes.
• Add the corn, lima beans, cayenne and 1/4 teaspoon salt. Season with black pepper and sauté until the corn is almost tender, about 1 minute. Quickly pour in the cream and stir in the 1 tablespoon basil.
• Top the vegetables with the fish, cover and reduce the heat to low. Cook until the fish is cooked through and flakes easily with a fork when pierced, about 3 minutes. Some of the salt from the prosciutto probably crept into the corn, so taste and season with more salt, pepper or cayenne if it needs it.
• Mound the vegetables onto two warmed plates and top with the fish and a few basil leaves sprinkled over the top. Serve hot.

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.