Salmon with Parma ham and capers

Parma ham

Ingredients 7
Servings 4


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.