Regal Fresh Cuts Salmon Escalopes with Proscuitto

Ingerdients: (Serves 2)

250g Regal Salmon Fresh-cut escalopes

Salt and freshly ground black pepper

4 pieces prosciutto, sliced into strips

Lettuce salad:

½ telegraph cucumber, sliced thinly

½ iceberg lettuce, thinly sliced

Dill & yogurt dressing:

150mls plain un-sweetened yogurt

100mls sour cream

2 tablespoons finely chopped dill

Quinoa & herb salad:

1 cup dried quinoa

1 cup finely chopped herbs like parsley, mint, dill, chervil, tarragon and chives

3 tablespoons olive oil

1 lemon, juice of

 Method:

Preheat the oven grill to high. Lay the salmon escalope, skin side down on a baking tray. Brush with using olive oil and season with salt and pepper. Sprinkle the top of the salmon with the thinly sliced prosciutto. Cook under the grill for 8 minutes, until the fish is opaque and the prosciutto starts to crisp and brown.  

To make lettuce salad, slice the lettuce through the middle arranging the slices on the plate as they were cut. Arrange slices of cucumber on top. In a small bowl mix the yogurt, sour cream and chopped dill. Season to taste.

To make the quinoa & herb salad, cook the quinoa in two cups of water, for 15 minutes, until tender. Drain well and mix in olive oil and lemon juice. Add the chopped herbs and season to taste.

Serve the grilled salmon pieces with the fresh salads, and accompany with fresh crusty bread.