Salmon Saltimbocca with Gremolata Potatoes

GREMOLATA POTATOES

• large handful of fresh
• flat-leaf parsley
• 2 garlic cloves
• zest of 1 lemon
• 1 tbsp olive oil
• 750g potatoes
• salt and freshly ground black pepper
• knob of butter
• handful of toasted pine nuts 

FISH

• 8 slices of prosciutto or pancetta
• salmon fillets,
• preferably skinless
• 16 good-sized fresh
• sage leaves, plus extra to serve (optional)
• vegetable oil

SALAD

• 1 bag of baby spinach or other salad leaves
• drizzle each of extra virgin olive oil and
• balsamic vinegar
• large handful of sundried tomatoes

Method

Boil potatoes. Cut into small pieces and roast in the oven.

While you are waiting, get started on preparing the gremolata. Rip the parsley leaves off the stalks and place in a blender peel and add the garlic, grate in the lemon zest and add the oil.

Now back to the gremolata. Briefly whiz the ingredients in the blender until combined. Season to taste with salt and pepper and set aside.

Next prepare the salmon. Lay two slices of prosciutto or pancetta on a board, overlapping lengthways. Sit a piece of salmon, curved side up, near one short edge. Season with salt and pepper and arrange three sage leaves along the length of the fish. Roll the prosciutto around the salmon until completely wrapped.

Put a large frying pan on a high heat and add a little oil. Once hot, add the fillets, sage-leaf side down, turn the heat to medium and leave them to cook for about 3 minutes.

While the fish cooks, throw in the remaining sage leaves. They crisp up in seconds. Then  drain off the excess oil. Now flip the salmon over and leave to cook for another 6 minutes on the other side.

To check the salmon is cooked, cut a little slit through to the centre. The flesh should be just turning opaque and pale pink all the way through. For the salad, place a handful of leaves to the side, drizzle with oil and balsamic vinegar, scatter over the sundried tomatoes and serve.

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