Organic Salmon And Asparagus Wraps

Serves 6

Ingredients

9 asparagus spears, trimmed and halved lengthways
6 (175g/6oz) Organic Salmon Fillets
1 packet of fresh dill, stalks removed
1 (70g) packet Parma ham
Juice of ½ lemon
Seasoning

Sun Dried Tomato Vinaigrette
12 semi sun dried tomatoes in oil, roughly chopped
200ml/7fl oz olive oil
1 tsp lemon juice
1 pinch chilli powder
3 basil leaves
Seasoning

METHOD:

• Cook the asparagus for 1 minute. Drain and rinse under cold water.
  
  
• Place the salmon fillet on a board. Season with salt and pepper. Arrange the asparagus and dill on top of the 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 full of butter with 1 teaspoon full of sunflower oil. When the butter is foaming add the salmon wraps. Fry gently for 2 minutes on each side, finish in oven Gas 5/190º 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 top. Serve with rocket and garnish with chives.