… A full meal, with fish, prosciutto and lentils. While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Meanwhile, season the Leave some of the flesh exposed. Leave some of the flesh exposed. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt. To do so, insert a sharp knife under the skin, trying not to cut into the fillet. Equipment used: 1 saucepan, 1 baking tray, Original recipe: Jamie Oliver’s Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt (The Return of the Naked Chef), No additional commentary needed here to be honest. ( Log Out /  Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes). Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. The recipe is easy to follow and requires no annotations…. Preheat the oven to 220°C/425°F/gas 7. Also go ahead and chop up all your herbs. Change ), You are commenting using your Twitter account. Preheat the oven to 425 degrees F=220 degrees celsius. Flip the salmon fillet upside down, angle the knife so that is is pointing towards the board and cut towards the end of the fillet. https://tastykitchen.com/recipes/main-courses/prosciutto-wrapped-salmon You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Season the beef fillet and roll it in herbs. Change ), You are commenting using your Google account. Pile in the centre of a foil-lined baking tray. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Preheat the oven to 425 degrees F=220 degrees celsius. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. It takes almost no time to prepare, but it seems like a millions bucks... Total Carbohydrate Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You may worry about cutting the skin rather than removing it, but its a lot more tough than you may expect. (If using canned lentils, then add these to the pan now, with salt, pepper, lemon juice and a little olive oil). Preheat your oven to 375 °F (190 °C). Most salmon fillets are sold with skin on, so you will likely need to remove this. Drain the lentils and put into a pot and cover with water. These just need to be heated up – be wary of over cooking them as they will go mushy so I’d say to skip this step entirely if using the canned variety. ( Log Out /  Once the knife has appeared at the other end, repeat to remove the skin in one strip. ( Log Out /  ( Log Out /  23.5 g Preheat the oven to 220C / 425F / gas mark 7. Push this through so that you create a gap between skin and flesh. Spread the mushrooms along the length of the prosciutto. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. But as I’m not one to stay quiet, I would advise to use a good quality prosciutto as it makes a big difference to the end result. Put the lentils into a pan, cover with water, bring to the boil and simmer until tender. Pick something smoked, like Sainsbury’s taste the difference prosciutto di speck. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Lay prosciutto out on a sheet of baking paper, each slice overlapping slightly, so that you have what looks like a giant sheet of prosciutto with no gaps in it. Total cooking time: 20 minutes, Prep time: 5 to 10 minutes, Cooking time: 10 minutes, Equipment used: 1 saucepan, 1 baking tray, Original recipe: Jamie Oliver’s Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt (The Return of the Naked Chef) No additional commentary needed here to be honest. If using canned lentils then there is no need to pre-cook (unless instructed on the label). Lay the seasoned beef on the prosciutto and, using the baking paper, roll up the meat in the prosciutto. Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Preheat your oven and baking sheet to 230C. Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Drain the lentils and put into a pot and cover with water. Feel free to cook the salmon for less time if pinker is to your liking. Divide the lentils among 4 plates. Change ), Jamie Oliver’s Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt. STEP 2. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is … Alternatively, you could replace the ham with a gremolata crust – simply combine breadcrumbs, garlic, parsley and lemon zest in a food processor and press the crumb mixture onto the salmon before baking. Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns. Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. 7 %. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto … Salmon fillet wrapped in prosciutto (Jamie Oliver) Preheat the oven to 220°C / 425°F/ gas 7. Just before serving stir the herbs and spinach into the lentils on a high heat, until wilted. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes). Change ), You are commenting using your Facebook account. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good lugs of olive oil. Place on to plates with the salmon and finish with a drizzle of lightly seasoned yoghurt. , Jamie Oliver ’ s salmon fillet on top of your Pile lentils! Finely grate the Parmesan, beat with the crème fraîche, prosciutto wrapped salmon jamie oliver mix in the.! Instructed on the hob the crème fraîche, then mix in the centre of a foil-lined tray... Of the prosciutto the pancetta or prosciutto around the fillets, leaving some of the prosciutto slices of Pile., with fish, prosciutto and lentils salmon and finish with a little olive oil and roast in prosciutto. 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