RECIPE

Malta Independent - - CROSSWORD & FUN -

Prep Time 30 Min Cook Time 50 Min Ready in 80 Min Serves 4 Sal­mon wrapped in pro­sciutto with pesto and roast pump­kin

In­gre­di­ents

1kg but­ter­nut pump­kin, chopped 1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to brush 2 gar­lic cloves, chopped 1 ta­ble­spoon chopped rose­mary leaves 4 x 180g skin­less sal­mon fil­lets, pin­boned 4 slices pro­sciutto

Pars­ley pesto

1 bunch flat-leaf pars­ley, leaves picked 25g whole al­monds, lightly toasted 1 gar­lic clove, chopped 125ml ex­tra vir­gin olive oil

Method

1. Pre­heat the oven to 200°C and line a roast­ing pan with bak­ing pa­per. 2. Mix the pump­kin, oil, gar­lic and rose­mary to­gether and season with sea salt and freshly ground pep­per. Place in the roast­ing pan and roast for 35-40 min­utes un­til golden and ten­der. 3. Mean­while, for the pesto, place the pars­ley, al­monds and gar­lic in a food pro­ces­sor and blend un­til well com­bined. 4. With the mo­tor run­ning, grad­u­ally add the oil in a slow, steady stream, un­til smooth, then season with sea salt and freshly ground pep­per. Set aside. 5. Pre­heat a grill to medium. 6. Season sal­mon lightly with sea salt and freshly ground pep­per. Wrap each sal­mon fil­let with a slice of pro­sciutto. Brush lightly with oil and grill for 3-4 min­utes each side un­til cooked on the out­side but still a lit­tle pink in the cen­tre. Rest, loosely cov­ered with foil, for 2 min­utes. 7. Divide the sal­mon and pump­kin among 4 serv­ing plates and top with the pars­ley pesto.

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