Salmon in Parma ham coat with warm rice salad

Name: Salmon in Parma ham coat with warm rice salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Basmati rice; 7-10 Tbsp salt, pepper; 1 Cucumber; 4 TABLESPOONS Almond slivers; 4-5 Stem(s) Coriander or flat-leaf parsley; 50 g Raisins; 2 Limes; 2 TEASPOONS Sugar; 4 TABLESPOONS Oil; 4 (approx. 500 g) Salmon fillets; 4 discs Parma ham

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Basmati rice
7-10 Tbsp salt, pepper
1 Cucumber
4 TABLESPOONS Almond slivers
4-5 Stem(s) Coriander or flat-leaf parsley
50 g Raisins
2 Limes
2 TEASPOONS Sugar
4 TABLESPOONS Oil
4 (approx. 500 g) Salmon fillets
4 discs Parma ham

Directions

1
Cook rice in boiling salted water according to package instructions. Meanwhile wash cucumber, peel if necessary, remove seeds and cut into cubes. Roast almonds in a pan without fat until golden brown. Take out.
2
Wash the coriander, shake dry and chop finely.
3
Wash and drain the raisins. Wash organic lime hot and finely grate the skin. Squeeze both limes. Mix lime juice, sugar, salt and pepper. Fold in 3 tablespoons of oil. Drain rice, quench briefly and allow to drain.
4
Mix with raisins, cucumber, almonds, coriander and lime vinaigrette.
5
Rinse salmon and pat dry. Season with a little salt and pepper. Wrap 1 slice of ham around each piece of salmon. Heat 1 tablespoon of oil in a frying pan. Fry the salmon for 2-3 minutes on each side.
6
Serve with rice salad.