FOR THE DEHYDRATED TOMATO PESTO:
On a board, extend 3 slices of serrano ham and put a piece of salmon on top. Put one tablespoon of honey mustard, salt and the dehydrated tomato pesto. Roll the salmon over the serrano ham. Wrap the salmon in serrano ham, making a parcel.
In an oven-safe dish, put bell pepper, eggplant, zucchini, or vegetables of your choice, roasted in the oven or grill. Put the wrapped salmon on top of the vegetables and spray 1/4 cup of orange juice. Add two sliced palm hearts + raspberries + basil pesto.
Put in the preheated oven at 480°F for 12 minutes, with top and bottom heat. The time may vary depending on the size of the fish piece.
FOR THE DEHYDRATED TOMATO PESTO:
Put 1/2 cup of dehydrated tomatoes, hydrated, 1/2 cup of olive oil, 1/4 cup of grated cheese and a handful of almonds or walnuts in a food processor. Season with salt and pepper.
FAT VERSION:
Put a tablespoon of cream cheese on top of the salmon, then wrap. Drizzle 3.5 oz of cream over the preparation. Add some buttery or semi-hard cheese.
VEGGIE VERSION:
Wrap palm hearts in zucchini slices.
PRACTICAL VERSION:
You can use store-bought pesto and roasted vegetables.
Preparation video: https://www.instagram.com/tv/CLePwvOHHxw/?igshid=117xeg6jfa9bs
Recipe by: @valenmacauliffe
