Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney
Recipe inspiration from Jamie Oliver (Return of the Naked Chef)
4 x 225g/8oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
juice of 1 lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
200ml/7fl oz of natural yogurt
Artisan Edibles’ Meyer Lemon Chutney
Preheat the oven to 220 degC / 425 degF
Put the lentils into a pan, cover with water, bring to the boil and simmer until tender.
Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for approx 10 minutes, until prosciutto is golden. (Cook for less time if pinker is your preference.)
Drain away most of the water from lentils and season carefully with salt, pepper, lemon juice and 4 good lugs of olive oil.
Just before serving, stir the herbs and spinach into the lentils on high heat, just until wilted.
Place on plates with salmon and finish with drizzle of lightly seasoned yogurt and generous dollop of Artisan Edibles’ Meyer Lemon Chutney.
… one of our favourite recipes for summer alfresco dining!
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- Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney