1 large bunch of basil, leaves stripped and shredded
4 chunky skinless salmon fillets, about 125 g (4 oz) each, checked for pin bones
500 g (1 lb) baby new potatoes
1 tablespoon olive oil
350 g (11 1/2 oz) runner beans, trimmed
250 g (8 oz) green beans, trimmed
1 tablespoon lemon juice
salt and cracked black pepper
2 tablespoons balsamic glaze, to drizzle
Lay the ham on a board to form 4 crosses. Scatter the centre of each cross with a pinch of the shredded basil and some cracked black pepper. Place the salmon, skin side up, on the basil and fold over the ham to completely enclose.
Put the potatoes in a large saucepan with the olive oil and season with salt and pepper. Cover and fry gently over a medium-low heat, shaking the pan frequently, for 20 minutes.
Meanwhile, bring a saucepan of lightly salted water to the boil and cook the two types of beans for 2–3 minutes until firm but tender. Drain and toss with the lemon juice, remaining basil leaves and some cracked black pepper.
Heat a ridged griddle pan and cook the wrapped salmon fillets for 6–7 minutes, turning once, until the ham is golden and crispy and the salmon is almost cooked through. Remove from the heat and set aside the salmon to rest.
Toss the cooked potatoes quickly with the dressed beans and spoon immediately onto warmed plates. Serve with the salmon parcels and drizzle with the balsamic glaze.