Salmon & crisp prosciutto salad

Salmon & crisp prosciutto salad

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(7 ratings)

Cook: 40 mins - 50 mins

Easy

Serves 4
Prepare ahead and entertain numbers with ease

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal600
  • fat41.2g
  • saturates7.8g
  • carbs23g
  • sugars0.5g
  • fibre2.7g
  • protein36.1g
  • salt1.84g
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Ingredients

  • 4 salmon fillet, about 500g/1lb 2oz total weight
  • 500g new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • bunch spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 x 90g bags watercress and spinach

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • salad, or a bunch of watercress and 2-3 little gem lettuces
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 slices prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 2 tbsp drained capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

For the dressing

  • 4 tbsp mayonnaise
  • 1 tbsp tarragon vinegar

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp chopped fresh tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Lay the salmon as one layer in a shallow microwavable dish, season with salt and pepper and cover with cling film. Stab the cling film several times with the point of a knife and microwave on high for 5-6 minutes until the flesh starts to flake. Set aside to cool a little.

  2. Chop or halve the potatoes (depending on size), then cook in a pan of boiling salted water for 10-15 minutes, until tender. Drain well. Slice the spring onions finely.

  3. Make the dressing. Measure the mayonnaise into a small bowl, then whisk in the vinegar, tarragon, olive oil and sugar. Taste and season.

  4. Heat 1 tbsp of olive oil in a frying pan. Cut each slice of ham into 3, then fry quickly in batches until crisp and slightly darkened. Remove the ham and drain on kitchen paper.

  5. Spread the salad leaves over a large platter. Break the salmon into large chunks and put in a large bowl with the warm potatoes and half of the spring onions and capers. Add the dressing and toss lightly to mix. Pile onto the salad leaves and sprinkle with the remaining spring onions and capers. Scatter over the crisp prosciutto.

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Comments, questions and tips

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Comments (4)

ashencircle's picture

Delicious! I used a splash of red wine vinegar in place of the tarragon vinegar and omitted the spring onions but other than that followed the recipe. It will definitely be added to my repertoire. Perfect for a summer evening.

elsacraig's picture
5

I made this on Thursday evening, beautiful. It would be gorgeous on a summer's day with a dry white wine! I couldn't find the tarragon wine so I too used white wine vinegar. My husband loved it and he is used to having Salmon done in the oven with a knob of butter and baby potatoes so this recipe was really pushing things for him but he loved it and wants it done this way from now on. High praise indeed!

mitsu750's picture
5

One of my favourites easy to make guests just loved it .

lizzafezza's picture
5

Delicious, although I used white wine vinegar and omitted the sugar and tarragon as we do not like it.

Questions (1)

ldupuy's picture

Hi there,
This seems lovely & I'd like to make it for my parents.
However, as my mum insists on having a variety of veggies on her plate, which would you advise to add (maybe instead of part of the salad leaves)?
thanks a lot for your help.

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