COOKBOOK: Mag Recipe
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!
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
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.