I love this dish. It's quick to make but has a fancy-meal quality to it. This is a recipe from the kitchen of Jamie Oliver back when he was the Naked Chef. I like a lot of his recipes, especially what he does with fish. The flavors are always familiar, yet have a twist of the unexpected.
Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt
This recipe can be found on the Food Network website and also in the book The Naked Chef Takes Off by Jamie Oliver. If you don't own a copy of this great cookbook, I advise you to go get one. Right now.
- 9 ounces lentils
- 4 (8-ounce) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper - 8 slices of prosciutto
- 4 tablespoons olive oil
- 1 lemon, juiced
- 2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped
- 3 large handfuls spinach, chopped
- 7 ounces plain yogurt, lightly seasoned with salt and pepper
Preheat the oven to 425 degrees F.
Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Place on plates with the salmon and finish with a drizzle of lightly seasoned yogurt.
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