Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Baked Salmon Fillet with Cashew Pesto and Prociutto

Baked Salmon Fillet with Cashew Pesto and Prociutto

We were entertaining some lovely friends last weekend and I wanted to make something I had never made before. I seem to do this every time we have guests!! A stupid idea you would think.. but this really worked out well. It's pretty straight forward and you can't go wrong with these fresh ingredients.  The salmon I used could have been used as sashimi, it was so fresh. The prociutto was freshly sliced from the italian deli. It was moist and not at all dry. I asked them to slice it a little thicker than usual so it would hold together.

Unfortunately I did not get a picture when I served it up. Long story.. but my phone is gone along with lots of pictures :(  From the pictures below though, I hope you get the idea.

You can of course do this on a smaller scale for 2 people, but I am blogging this recipe as I made it. For six people.  I chose to serve our dinner guests quinoa salad with basil, coriander, mint and goats cheese/ Steamed kale with garlic and speck/Green salad with avocado, lemon and pear/Roast baby potatoes with a paprika, mint and yoghurt dressing. The side dish options with fish are endless. It was wonderfully light and satisfying meal. Leaving plenty of room for dessert (the Raw Coconut and Strawberry Cake I posted on here a few days ago)

PLEASE NOTE******You will need to make this a day in advance so it can rest in the fridge.

Baked Salmon Fillet with Cashew Pesto and Prociutto

Ingredients

  • Salmon Fillet 30cm long x 20 wide
  • 8 large slices prociutto

Pesto

  • 1/2 cup raw cashew
  • rind and juice of 2 lemons
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1 tsp rock salt
  • 2 garlic cloves

Instructions

1. Add all Pesto ingredients to food processor and blend. It does not need to be a paste (see consistency below)

2. Lay the Salmon fillet out and spread pesto over top half (see above)

3. Now slice the salmon lengthways down the middle. Place the plain salmon half on top of the pesto half. (see below)

4. Cut two pieces of baking paper, both 50 cms in length and lay them on your bench over the top of one another. Overlapping by 5 cms. Place the prociutto on the baking paper. Overlapping (copy below)

5. Place the salmon on top of one end of the prociutto. Tightly roll the salmon into the prociutto using the baking paper to keep it tight. It should now look like a rolling pin. 

6. Twist each end and roll tightly in alfoil twice. Leave in the fridge to set for 1 day.

7. To bake - preheat oven to 180 C. Prepare a tray with baking paper.

8. Take out of fridge, unwrap and USING A SHARP KNIFE slice into even fillets. Place on the baking tray and cook for 8 minutes.

Bon appetit

Mikhaela x

Be a Warrior not a Worrier..