Salmon with parma ham
Serves 4
Ingredients
12 small asparagus spears
4 (190 g / 7 oz) salmon fillets
4 sprigs fennel (or dill)
4 slices parma ham (or Proscuitto or Serrano)
Juice of ¼ lime
Salt and black pepper
Method
Before you start handling any food, remember to wash your hands.
First break off the ‘woody’ stems of the asparagus and then bring a pot of salted water to the boil.
Cook the asparagus in it for about 1-2 minutes.
Strain the water and place the hot asparagus immediately into a basin of cold water and leave with the cold water running into it until the asparagus is completely cold, this will stop it overcooking.
Now place the salmon fillets on a chopping board and season with salt and pepper.
Arrange three spears of asparagus on top of the fillets and place a sprig of fennel on top. Then wrap each salmon fillet in a slice of Parma ham.
Brush with a little olive oil and drizzle with some lime juice.
Light the barbecue and when hot, place the salmon fillets on top. Cook gently for about 6-8 minutes each side, taking care when turning over that the fillet doesn’t break up.
Alternatively you could cook the salmon wraps in the kitchen. Heat a little oil in a large frying pan and fry the fillets for about 1-2 minutes each side and then finish off in a pre-heated oven (Gas 5 / 190°) for another 8-10 minutes.
Ensure the salmon is thoroughly cooked, by checking that that all juice’s run clear.
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