18 Trimmed Asparagus Spears
6 (175g/6oz)organic salmon fillets, skinned and pin boned (Clare Island)
1 Packet of fresh dill, stalks removed
70g parma ham or lean streaky bacon
Juice of 1/2 a lemon
1 tsp butter
Sun Dried Tomato Vinaigrette
12 semi sun-dried tomatoes in oil, roughly chopped
200ml rapeseed oil
1tsp lemon juice
1 Pinch of chilli powder
1tsp tomato puree
3 basil leaves
Season with pepper
Boil the asparagus for 1 minute. Drain and rinse under cold water.
Place the salmon fillet on a board and season with pepper.
Arrange the asparagus and dill on top of the salmon fillets.
Lightly wrap each fillet in the parma ham or streaky bacon to secure. Brush over the vinaigrette and lemon juice.
Heat 1 tsp of butter with 1 tsp of rapeseed oil. When the butter is foaming add the salmon wraps.
Fry gently for 2 minutes on each side, finish in oven (Gas mark 5/190â°C) for 10 minutes until golden brown.
Turn once during cooking, serve with vinaigrette.
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, and gently place the salmon wraps on top. Serve with wild rocket, garnish with chives.
Important: Please note that Parma Ham is not suitable during pregnancy unless cooked as in this recipe.
High in Omega-3, Vitamin D, Iodine and Folate
Source of Iron