Salmon wrapped in proscuitto with spinach, herby lentils and creme fraiche
very tasty salmon recipe a wow at dinner parties but also inexpensive enough for a weekend treat.
Salmon wrapped in proscuitto with spinach, herby lentils and creme fraiche
By Published: November 5, 2012
- Makes: 4 Servings
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 35 mins
very tasty salmon recipe a wow at dinner parties but also inexpensive enough for a weekend treat.
Ingredients
- 225 grams Puy Lentils
- 4X 225 gram fillets Salmon skinned and pin boned ask your fishmonger to do thisif you are not sure it has been done already
- 1 pinch Salt
- 1 pinch Pepper freshly ground
- 8 slices Proscuitto
- 3 tbsp Olive Oil
- 2 handfuls Mixed Herbs flat leaf parsley, basil, mint for example finely chopped
- 1 large Lemon juice there of
- 3 handuls Spinach chopped
- 200 ml Creme Fraiche
Instructions
- Add lentils to a lightly salted pan of water, bring to the boil and simmer until tender about 10 minutes.
- Season the salmon fillets with salt & pepper and wrap in two proscuitto slices each, leaving a little flesh exposed. drizzle with olive oil and cook for around 10 mins in a preheated oven at 220oC
- Drain most of the water from your lentils, taste and adjust seasoning. Add the lemon juice and 4 good glugs of extra virgin olive oil.
- Stir the herbs and spinach into the lentils on a high heat until the spinach has wilted.
- Place the lentil mix on a plate and position the salmon on top. Then finish with a drizzle of seasoned creme fraiche.
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