Salmon wrapped in Parma ham/Pizza base

Salmon tonight - bundled up snuggly in Parma ham. I made this back in January (see below) when the weather was cold and we were all bundled up too, but today the spring sun is out and we all feel a little warmer, so am serving it with a baked potato and a simple salad. This is so easy to make, and very satisfying to eat!

Tuesday 15^th January 2013

Salmon wrapped in prosciutto (Parma ham) served with cauliflower cheese and a baked potato.

My family were unsure of the combination here, but it seemed to go down a treat, and they enjoyed having the cheesy sauce with the fish.

Skin the salmon fillets for each person, season and wrap up in two slices of ham laid side by side. Lay the fish in a dish and drizzle with olive oil.

When your cauliflower is ready, bake the fish at 200˚C for 10-15 mins, dependent on how you like your salmon cooked. I like a pink middle, but not too raw. Remember the fish will continue to cook after taking it out and while still hot, so don’t over do it.

Cook the cauliflower florets in water for 5 mins and then place in a dish.

Make the sauce: Start with a roux then add ¾ pint milk, 1 tsp mustard and a good grind of black pepper.

Pour the sauce over the cauliflower. Grate a little cheese on top and bake at the same time as the salmon until golden on top and cheese is gently bubbling.

Hey presto! Quick dinner, little fuss. J Happy mum!

I have also prepared tomorrow's dinner by making a pizza dough. H and I are out until later tomorrow, so coming home and sticking a pizza in the oven sounds like a good idea!

6oz plain flour

1 pack fast action dried yeast

1 tbsp olive oil

water to bind - oops! tonight I didn't measure it - I just went for it and got it right!! I would guess I used about 3-4 fl. oz.

Mix the ingredients into a ball of dough by hand, and then knead for up to about 5 mins.

Place the ball of dough into a clean bowl, cover with cling film or a tea towel and leave to rise until it has doubled in size.

Knock down the dough by punching it and pull back together into a ball. 

knead briefly, then begin to shape into a pizza.

place onto an oiled baking sheet and turn the edge of the pizza inwards and over to form a crust.

Use passata as your tomato base. I use the back of a spoon to apply a thin layer to the dough and get it even.

This will be enough tonight, so it goes into the fridge. Sometimes the dough continues to rise a little, so the crust expands, but this can only be a good thing!

Tomorrow the pizza will be adorned with torn pieces of mozzarella and rounds of pepperoni and salami. It is the perfect size for two. For a family of 4, I would do the same, but use 8oz flour and 5 fl.oz of water.