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4 x 150-200g Aoraki salmon fillets
4 slices of Prosciutto, finely chopped
1tsp freshly grated lemon rind
2 garlic cloves, finely chopped
3Tbsp The Village Press EV Olive Oil
2 Parsnips, washed and cut into cubes
2 Fat Leeks, washed and cut into cubes
100ml Rapunzel Organic Vegetable Bouillon
1tsp Conimex Sambal Brandal
1 bunch of fresh parsley, finely chopped


Preheat oven at 200C.
Dry the salmon fillets and place on baking paper in an oven dish. Sprinkle with a little freshly ground pepper and salt. Mix the prosciutto with the lemon rind, garlic and 1 Tbsp of the Olive Oil. Place mixture on top of the salmon fillets.
Heat the remaining oil in a wide sauté pan and cook the parsnip over a medium heat until al dente. Add the leeks and fry for a couple of minutes. Add the bouillon, sambal and cook for another couple of minutes.
Bake the salmon fillets in the preheated oven for 15 minutes and cooked through and crispy.
Add the parsley to the vegetable mixture and serve with the salmon.

Serves 4


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