So you like fish hey?
here's a recipe you may like:
Salmon wrapped in prosciutto with pesto and roast pumpkin
Ingredients:
1 masssive kilo of butternut pumpkin, chopped and rekd.
1 big-ass normal tablespoon of extra virgin (like imaslayaa) olive oil, plus extra to brush over the top
2 baby garlic cloves, kamehameha'd
1 tablespoon of shrekt rosemary leaves
4 x 180g skinless salmon fillets, pin-boned (shit's nasty with bones, just sayin')
4 slices prosciutto (whatever the hell that is)
Parsley pesto
1 bunch of flat-leaf parsley, leaves picked cus y'know
25g whole almonds, lightly toasted nuts deliver great flavouring
1 garlic clove, chopped and chopped again
1/2 cup (125ml) extra virgin (imaslayaa, lol) olive oil
Steps to making this delicious meal:
Step 1
Crank dat oven to 200°C and line a roasting pan wit bakin' papah.
Step 2
Mix yo pump'in, oil, garlic and rosemary 'getha and season dat shit wit sea salt and hella fresh ground pepper. chuck her in the roasting pan and roast for 35-40 minutes until golden and tender like Kim K.'s booty.
Step 3
Meanwhile, for yo pesto, place dem parsley, almondy nuts and garlic in a food processor and blend dat shit till it lookin' like a smoothie.
Step 4
Wit dat motor crank'n, gradually add some dat oil in a slow, steady stream, until smooth, mhm y'know what i mean, then season with sea salt and freshly ground pepper. Set to da right or yo left.
Step 5
Preheat yo grill to that one between low and high, looks real good.
Step 6
Season dat sexy salmon jus' a lil bit wit dat sea salt and freshly grounded pepper. Wrap each salmon fillet wit a slice of prosciutto. Brush her lightly wit oil and grill dat for 3-4 minbruhs each side until cooked on the outside but still a little pink in the centre ;) . Rest, loosely covered with foil, for 2 minutes.
Step 7
Divide the salmon and pump'in among 4 serving plates, or all on one if you're a hungry fukr, and top with the parsley pesto.
