COOKBOOK: Mag Recipe

RATE: ❤️❤️❤️👌🏻👌🏻💲💲

Salmon portions I normally like to bake so this recipe of wrapping prosciutto and frying was going to be different for me.

I love my salmon almost raw in the centre unlike the rest of my family members. They need to see it well done which requires a little longer on the frying pan & almost taste plastic. Dont over cook it! The prosciutto was nice and crispy.

The sauce was lovely. This made a perfect easy and no fuzz dinner for the family

HINT: when buying the prosciutto, ask the deli to slice it a little thicker so it doesn’t break.

Introducing cold meats with fish is a great combo!

Eat it or Starve!?? I didn't starve' with this recipe!

RECIPE

SERVES 4

1 lemon

200g tub creme fraiche

8 slices prosciutto

4 x 200g skin on or off and boneless salmon fillets

400g packet baby potatoes

2 tablespoons butter

parsley, chopped

Finely grate 1 tablespoon rind from lemon. Juice the lemon and keep the juice.

Whisk the rind and juice with creme fraiche in a medium bowl until smooth. Season with salt and pepper. Add 1-2 tablespoons of cold water if mixture is too thick.

Wrap two slices of prosciutto around each salmon piece.

Heat oil in a non stick frying pan over medium heat. Cook salmon about 3 minutes on each side or until cooked to your liking.

Cook potatoes in oven for 30mins or boiled for 20mins.

Serve salmon with creme fraiche mixture and spinach.

HINT: when potatoes are cooked, stir and pour over the melted butter and parsley.