PARMA HAM WRAPPED SALMON WITH SPANISH GRAINS

A quick, flavour packed twist on Jamie Oliver’s salmon recipe – Parma ham wrapped salmon with easy Spanish grains for a speedy weeknight dinner.

This recipe is a simplified twist on Jamie Oliver’s Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yoghurt, from his early book The Return of the Naked Chef.

I’ve always appreciated Jamie’s approach – his recipes are quick, easy, and adaptable. That said, I’ve made a few tweaks to streamline things even further, making this an ideal option for a speedy weeknight dinner. In the original, Jamie uses fresh spinach and a side of cooked lentils. I’ve swapped the fresh spinach for frozen as I always have some on hand and replaced the lentils with a convenient ready-made packet of Spanish grains that just needs to be heated through.

Lentils, grains & quick fixes

Sure, boiling lentils isn’t particularly difficult – but with so many great ready-mixed options available these days, why not take advantage? Someone else has already done the prep, and you’ll find a wide variety of flavourful grain and pulse mixes to suit any taste. I personally love the Spanish Grains mix for its bold flavours and hearty texture, but feel free to use whatever mix you prefer. It’s a versatile base that plays beautifully with the salty, crispy Parma ham and tender salmon.

Why add yoghurt?

It might seem like an unusual choice, but it really works. The lightly seasoned yoghurt adds a creamy texture to the grains and perfectly balances the salty richness of the Parma ham.

Watch the video below to see it being made:

PARMA HAM SALMON WITH SPANISH GRAINS

Recipe by Cookalike.co.uk

Servings

2

servings

A quick, flavour packed twist on Jamie Oliver’s salmon recipe – Parma ham wrapped salmon with easy Spanish grains for a speedy weeknight dinner.

Ingredients

• 2 salmon fillets, skin removed

• 4 slices Parma ham

• 1 packet Spanish grains (250g)

• Large handful frozen spinach

• 2 heaped tbsp natural yoghurt

• Chopped parsley

• Salt and pepper

• Olive oil

Directions

• Place 2 slices of Parma ham side by side on a board, slightly overlapping on the long side. Sit 1 salmon fillet diagonally on the ham and season with black pepper. Wrap the Parma ham around the salmon fillets, you want to have both ends of the salmon exposed and not entirely covered. Repeat with the remaining piece, add to an ovenproof dish, drizzle with olive oil and cook in a preheated oven at 220 degrees Celsius for 10 minutes.
• Whilst the salmon is cooking, heat some oil in a lidded pan, add the frozen spinach chunks, cover and leave to steam on a medium heat until the spinach is completely thawed. Stir through the Spanish Grains and leave for another few minutes until everything is thoroughly heated through.
• Remove the cooked salmon from the oven, divide the spinach/grain mixture between 2 plates, add the fish and and sprinkle with some chopped parsley. Serve with a dollop of lightly seasoned yoghurt on the side.

Notes:

• If you prefer your salmon on the pink side, please adjust oven cooking times accordingly.