Salmon in Parma ham with celeriac chips
Here’s a delicious and easy way to make a good supper with salmon. Celeriac is a great swap for potato, with half the calories.
Each serving provides 400 kcal, 33g protein, 11g carbohydrates (of which 9g sugars), 22g fat (of which 4g saturates), 14g fibre and 1.1g salt.
With a GI of 45 this meal is high protein, low GI.
Ingredients
- 800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips
- 2 tsp olive oil
- 1 unwaxed lemon, finely grated zest and juice
- 4 x 120g/4½oz skinless salmon fillets
- 4 x 40g/1½oz slices Parma or other air-cured ham
- 20 cherry tomatoes, ideally on the vine
- 200g/7oz mangetout
- 200g/7oz Savoy cabbage, thinly sliced
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes.
Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham.
Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through.
Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.)
Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes.
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