Salmon in Parma Ham with Celeriac Chips : Low Carb Meal
Components
Serves 4
2 tsp olive oil
1 unwaxed lemon, finely grated zest and juice
4 x 120g/4½oz skinless salmon fillets
4 x 40g/1½oz slices Parma or different air-cured ham
20 cherry tomatoes, ideally on the vine
200g/7oz mangetout
200g/7oz Savoy cabbage, thinly sliced
salt and freshly floor black pepper
Methodology
1. Preheat the oven to 200C/180C Fan/Gasoline 6.
2. Put the celeriac chips on a really massive baking tray, season with salt and pepper and toss within the oil. Roast for 20 minutes.
3. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap every fillet in a bit of ham.
4. Add the fish and cherry tomatoes to the baking tray and bake for an additional 10 minutes, or till cooked by.
5. In the meantime, steam the mangetout and cabbage for two–3 minutes, or till tender. (If you do not have a steamer, you’ll be able to place the cabbage and mangetout in a big metallic colander over a saucepan of boiling water, overlaying the greens with a lid.)
6. Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes.
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All the perfect Jan