Select Page





4 Pieces of salmon without skin of 125 gr. each
4 Slices of very thin Serrano ham
20 g. Butter
1 Bunch of basil
2 Very small chopped shallots (if you do not have then use normal onion)
1 Garlic clove, minced
250 g. Cherry tomatoes or canary tomatoes
Extra virgin olive oil
Kalamata olives or whatever you have


1.- Season well the pieces of salmon. Then we put a basil leaf on top of each piece and wrap with the ham slices.
2.- Heat a pan with a little butter and a drizzle of olive oil and put it on maximum heat.
3.- Add the pieces of salmon and seal for 1 or 2 minutes on both sides. The ham should be crispy, but the salmon should be undercooked in the center. We withdraw and reserve.
4.- In the same frying pan put the garlic and the chopped shallots, lower the heat in half and let them sauté slightly.
5.- Add the tomatoes, if they are cherry cut into wedges or just in half, depend of the size. If they are larger, cut into cubes. Leave everything together to sauté for about 8 minutes.
6.- Add a good splash of extra virgin olive oil and add the olives and the basil leaves cut into julienne strips.
7.- Sauté everything together and season well. Put the pieces of salmon inside and leave on medium heat about three more minutes and enjoy!