Serves 4 – doubling quantities in the recipe
- 1 large onion chopped
- 4 slices of jamon serrano or prosciutto cut into strips
- 3 tablespoons olive oil
- 4 tablespoons of butter
- 3.5 cups fresh peas
- 12 to 16 romaine leaves
- 4 skinless salmon fillets – 150-180gms each
- half a lemon
Saute the onion and ham in the oil in a large skillet over low heat, stirring occasionally until the onion is soft. Add 2 tablespoons of butter and the peas, stir and season with salt. Cover with the lettuce leaves, put on a tight fitting lid so that the peas cook in the steam created by the lettuce and cook over a low heat for 15 mins.
LIft up a few of the lettuce leaves and put in the salmon fillets. Season with salt and add 0.5 tablespoon of butter and cook over low heat for 6-10mins depending on the thickness of the salmon. Sprinkle with lemon juice and serve with the lettuce.