Salmon & crisp prosciutto salad
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Cook 40 - 50 mins
- 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.
- 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.
- Make the dressing. Measure the mayonnaise into a small bowl, then whisk in the vinegar, tarragon, olive oil and sugar. Taste and season.
- 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.
- 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.
Per serving
600 kcalories, protein 36.1g, carbohydrate 23g, fat 41.2 g, saturated fat 7.8g, fibre 2.7g, sugar 0.5g, salt 1.84 g
Recipe from Good Food magazine, June 2003.
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http://www.bbcgoodfood.com/recipes/2426/
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Ingredients
- 4 salmon fillets , about 500g/1lb 2oz total weight
- 500g new potatoes
- bunch spring onions
- 2 x 90g bags watercress and spinach
- salad , or a bunch of watercress and 2-3 little gem lettuces
- 1 tbsp olive oil
- 6 slices prosciutto
- 2 tbsp drained capers
FOR THE DRESSING
- 4 tbsp mayonnaise
- 1 tbsp tarragon vinegar
- 1 tbsp chopped fresh tarragon
- 3 tbsp olive oil
- pinch sugar
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Cook 40 - 50 mins
Ingredients
- 4 salmon fillets , about 500g/1lb 2oz total weight
- 500g new potatoes
- bunch spring onions
- 2 x 90g bags watercress and spinach
- salad , or a bunch of watercress and 2-3 little gem lettuces
- 1 tbsp olive oil
- 6 slices prosciutto
- 2 tbsp drained capers
FOR THE DRESSING
- 4 tbsp mayonnaise
- 1 tbsp tarragon vinegar
- 1 tbsp chopped fresh tarragon
- 3 tbsp olive oil
- pinch sugar
Per serving
600 kcalories, protein 36.1g, carbohydrate 23g, fat 41.2 g, saturated fat 7.8g, fibre 2.7g, sugar 0.5g, salt 1.84 g
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17 February 2008
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