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Prosciutto Wrapped Salmon with Lemon, Leek and Dill

by Shannon Meyerkort (follow)
Senior writer for WeekendNotes and Perth Mums Group. Founder of fundraisingmums.com.au
Salmon (118)      Leek (17)      Dill (9)     
It was New Year’s Eve and the shops were a complete madhouse, which would explain that when I went to buy dinner I discovered I had bought only two fillets of salmon, a leek and two litres of milk.

What on earth was I going to do with that? Luckily at this time of year, I tend to have a lot of leftovers in the fridge, so I was able to come up with the following, which worked really well.

The salty flavour of the prosciutto works brilliantly with the cream of the leek and the richness of the salmon

I have offered alternatives where I can, because I believe that sometimes the best dinners come from just ‘making do’ with what you have in the fridge.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2 servings

Simple flavours

Two salmon fillets (skin off, but skin on works just as well)
Six slices of prosciutto (or parma ham)
1 tablespoon olive oil
1 leek
30g unsalted butter (or margarine)
1 tablespoon lemon rind, finely grated
1-2 tablespoons lemon juice
2 tablespoons finely chopped dill
100g sour cream (or thickened cream or possibly even natural yoghurt)

Fresh salad leaves, lemon wedge to serve.
Hollandaise sauce (optional)


If you keep the skin on, it still goes crispy when you fry it

Wrap three pieces of prosciutto around each piece of salmon, making sure that the fish is evenly covered, overlapping if necessary.
Slice the raggedy end and the roots off the leek, cut in half and wash to make sure you have gotten all the dirt out. Finely slice.

Dill, lemon and leek are a match made in heaven

Melt the butter in a frypan and when foaming add the leek. Cook over a medium heat for about 10 minutes or until softened but not coloured. Add the lemon juice, rind, dill and sour cream and stir to combine, cooking for about five minutes or until heated through. Set aside and keep warm.
Wipe the pan out with a paper towel and add the olive oil. When hot, add the salmon and cook on medium heat the first side for four minutes, then turn and cook for another three minutes. If your salmon is very thin, you should reduce the cooking time by 1 minute each side.

It's fresh and healthy

Lay some salad leaves on the plate. Place the fish on top. Serve a dollop of the creamy leek. Add a lemon wedge. A slurp of hollandaise works well with this dish, as would fresh asparagus or green beans.

I like this Recipe - 3
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