Salmon with Parma ham and capers


Parma ham

Ingredients 7
Servings 4
Time

Ingredients

  • 6
    slices Parma ham, cut into small pieces
  • olive oil and balsamic vinegar to drizzle
  • 30
    ml
    olive oil
  • 1
    kg
    salmon fillet, with skin
  • rocket and lemon halves to serve
  • 20
    ml
    capers
  • 45
    ml
    Italian parsley
 

Method

 
Rub 15 ml (1 tbsp) olive oil over salmon, cut into 8 cm pieces. Heat remaining olive oil in a saucepan and add Parma ham, parsley and capers. Fry gently until Parma ham is crisp. Heat a ridged cast-iron pan until very hot. Cook fish for a couple of minutes on each side. Serve topped with Parma ham mixture and drizzle with olive oil and balsamic vinegar. Serve with rocket and half a lemon.
 

Read more on: fish/seafood  |  shallow-fry
 

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