John Myers
Salmon Fillet Wrapped in Ham
The perfect salmon fillet wrapped in ham recipe with a picture and simple step-by-step instructions.
- 250 g Lenses
- 1 kg Salmon fillet
- 1 pinch Black pepper
- 8 disc Italian ham raw
- 4 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 piece Lemon
- 100 g Spinach leaves
- 2 tbsp Herbal mixture chopped
- 200 g Natural yoghurt
- Preheat the oven to 220 ° C for the salmon fillet.
- Cover the lentils in a saucepan with water, bring to a boil and simmer until tender.
- Lightly pepper the salmon fillets and then wrap around 2 slices of ham so that only the ends of the fish can be seen. Drizzle with oil and fry in the oven for about 10 minutes, until the ham is golden brown and a little crispy. If you prefer the salmon pink, reduce the cooking time.
- Drain most of the cooking water from the lentils. Season the lentils with salt and pepper, the lemon juice and about 4 tablespoons of olive oil.
- Wash and roughly chop the spinach. Just before serving, mix the spinach and herbs into the lentils at a high temperature until it just collapses. Season the yogurt with salt and pepper. Place the spinach lentils next to the salmon on the plates, splash some yogurt on the lentils and serve immediately.
Facebook Comments