Parma ham wrapped salmon with roasted veg and a cucumber salad

Posted by petra08 on March 31, 2015 · 11 Comments 

I have been thinking a lot about food, and I have cooked but it has been a little hectic and I now have so much food to share. Spring is officially here, the clocks have changed, it is a little lighter and brighter and I feel the need for lighter foods! I picked up some beautiful blood oranges and decided to use them in a salad. I picked up salmon, an aubergine, watercress and some sprouting broccoli and decided to use it all to make dinner.

 

Roasted vegetables 

preparation time 5 minutes 

cooking time 35-40 minutes 

oven 180C or 350F

serves 2

Ingredients

• 1/2 aubergine
• 1 handful of sprouting broccoli
• 1/2 dl or 1/4 cup pecan nuts
• 1 tbsp honey
• 1 tbsp olive oil
• salt & pepper

Cut the aubergine in to strips and trim the sprouting broccoli. Place on a non stick baking paper and drizzle over the oil and honey, add the pecan nuts, salt and pepper.  

Roast until the aubergine is soft and slightly caramelized in the edges.

 

Watercress 

 

Water cress pesto 

preparation time 5 minutes 

cooking time 0 minutes 

serves 4-6

Ingredients

• 1 bunch of watercress, washed and the thickest parts of the stems removed
• 1/2 dl or 1/4 cup cashew nuts
• 1/2 dl or 1/4 cup extra virgin olive oil
• 1 garlic clove
• 1/2 tsp crushed chilli
• 1/2 dl  or 1/4 cup fine grated cheese, I used a mature cheddar

Place all ingredients but the cheese in a blender and mix until it is a slightly loose paste. Add more oil if needed. Last add the grated cheese, taste and cover with oil until serving.

 

Cucumber and blood orange salad

preparation time 10 minutes 

cooking time 0 minutes 

serves 2

Ingredients

• 1/2 cucumber
• 1 blood orange
• 1 tsp citrus vinegar
• 1 tsp toasted sesame seeds
• a drizzle of extra virgin olive oil
• a pinch of sea salt

Remove the seeds from the cucumber and slice it thinly with a potato peeler. Place them in to bent shapes on a plate. Peel the blood orange with a knife and cut out the fillets. Drizzle over the vinegar and oil and sprinkle with sea salt and sesame seeds.

 

Salt and pepper the salmon steaks, place coriander on the side and wrap them in parma ham. Pan fry in a hot oven until just cooked through, it should take about 8 minutes, depending on how thick the steaks are. Serve with the pesto, the roasted vegetables and the salad.

 

 

It was a perfect week night meal, quick and healthy with lots of flavour, perfect for my healthy food craving I seem to have lately.   I am bringing this dish to Angie’s always great foodie party Fiesta Friday! This week there are two great co hosts, Selma, Selma’s Table and Margy, La Petite Caserole. Check out Margy’s wonderful sounding sour dough rosemary and raisin buns, it just makes you want to whip out the Kitchen Aid and just bake something! Selma, like myself has been shopping for blood oranges and made a delicious sounding tart with cardamom, served with a delicious sounding orange syrup! Yum!

 

 

 

 

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Filed under Allotment/Veg, Aubergine, Broccoli, Chilli, Cucumber, Fish & Seafood, Fruit, Garlic, Home made produce, Main course, Orange, Pesto, Salmon · Tagged with cucumber salad, sprouting broccoli, watercress pesto