Salmon & crisp prosciutto salad

Salmon & crisp prosciutto salad

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(7 ratings)

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Cooking time

Cook: 40 mins - 50 mins

Skill level

Easy

Servings

Serves 4

Prepare ahead and entertain numbers with ease

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
600
protein
36.1g
carbs
23g
fat
41.2g
saturates
7.8g
fibre
2.7g
sugar
0.5g
salt
1.84g

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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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.

Recipe from Good Food magazine, June 2003

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Comments

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

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

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