Parma Wrapped Salmon

Parma Wrapped Salmon with Lemon & Dill Butter

Serves 4

(3 parcels are perfectly sufficient per person as a starter)

I’ve an absolute passion for anything wrapped in parma ham! These little delights are perfect for your summer BBQ or as an hors-d’oeuvre at a dinner party.

Chicken also works brilliantly as an alternative to the Salmon, you’ll just need to bake them for a few more minutes until cooked through.

Salmon chunksIngredients
*3 organic salmon steaks (opt for the long thin cuts, which will make the bites the perfect size 
*6 slices of parma ham 
*A bunch of organic baby spinach leaves 
*1 tbsp of clarified butter ~ this brand is beautiful: Fushi Grass Fed Ghee Clarified Butter 300ml, Organic Hand Churned
*1 tbsp of chopped dill
*1/2 the juice of a lemon 
Method 
Parma ham1. Pre-heat the oven to 200°C, gas mark 6.
2. Chop or cut your salmon into small bite sized chunks. 
3. Wrap each piece of salmon with a spinach leaf. 
4. Cut your parma ham slices in half (the smallest length rather than the full length. 
5. Wrap each parcel with the parma ham and set each piece out on a baking tray (don't worry if they're not wrapped perfectly, I kind of love the rustic look!) 
6. Bake in the oven for about 15/20 minutes until the parma ham is a lovely golden colour. Or stick on the coolest are of the BBQ for about 10/15 minutes.
7. While cooking, chop the dill, squeeze the lemon juice from the lemon and add to a pan with the tbsp of clarified butter. Add the lemon butter to a small bowl.
8. Remove the bites from the oven and place on a serving plate. 
9. Drizzle over the butter and serve.

by

Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK's leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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