Flogas For Living > All Year Recipes
Salmon and Asparagus Wraps
All Year Recipes
by Neven Maguire
(Serves 6)
Ingredients
9 asparagus spears, trimmed
and halved lengthways
6 (175g/6oz) salmon fillets
1 packet of french dill,
stalks removed
1 (70g) packer Parma ham
Juice of half a lemon
Seasoning
- Ingredients (Sun Dried Tomato
Vinaigrette)
-
- 12 semi sun dried tomatoes in oil, roughly
chopped
200ml / 7fl oz olive oil
1 tsp lemon juice
1 pinch chili powder
3 basil leaves
Seasoning
- Method
- Cook asparagus for 1 minute. Drain and
rinse under cold water.
- Place salmon fillet on board. Season with salt and
pepper. Arrange asparagus and dill on top of salmon
fillets.
- Lightly wrap each fillet in the Parma ham to secure.
Brush over the vinaigrette and lemon juice.
- To fry the salmon heat 1 teaspoon of butter with 1
teaspoon full of sunflower oil. When the butter is foaming
add the salmon wraps. Fry gently for 2 minutes each
side, finish in oven Gas 5 / 190° for 10 minutes
until golden brown. Turn once during cooking. Serve
with vinaigrette.
To make vinaigrette
Blend together all the ingredients in a food processor
for about 1 minute or until it forms a fairly smooth texture.
Season to taste.
To Serve
Drizzle the vinaigrette in the centre of the plate. Gently
place the salmon wraps on the top. Serve with rocket and
garnish with chives.
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