Meals and Courses

  • 4 salmon fillets, about 175 g (6 oz) each, skinned
  • 4 thin slices of fontina cheese, rind removed
  • 16 sage leaves
  • 8 thin slices of Parma ham
  • salt and black pepper
  • rocket and parsley pasta, to serve (see below)

Season the salmon fillets with salt and pepper. Trim the slices of fontina to fit on top of the salmon.

Lay a slice of the trimmed cheese on top of each salmon fillet, followed by 4 sage leaves. Wrap 2 slices of Parma ham around each salmon fillet to hold the cheese and sage leaves in place.

Heat a griddle pan until hot, add the wrapped salmon fillets and cook for 5 minutes on each side, taking care when turning them over.

Serve the salmon hot with rocket and parsley pasta (see below).

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