Parma ham with melon salad and Pan fried salmon with olive paste

Parma ham with rock melon salad is one of the favourite starter that is served in most Italian restaurant and even in business class of our premier airline. I try to replicate it at home and it was a success. Mainly due to the simple preparation work and no cooking needed. For this dish, all you need is selecting a sweet rock melon. The melon plays a important part of bringing out the taste of the parma ham and cutting the fats of the ham. It was my first time choosing a rock melon and I based on observing other people on my selection process. I kept my fingers crossed and started choosing. First, I chose one that looks close to flawless on the surface. Second, I weighed with my hands - choosing the one that was heavier to ensure that it was juicy enough. Thirdly, I kept my nose very near to the top part of the melon - choosing the one that smelled the sweetest. After the stringent selection process, I went home to cut the fruit. I was very pleased with myself. The melon was so sweet. I sliced it to about 1cm thick and wrapped it up with parma ham each. Plate the mesclun salad on the plate, then I placed 3 sets of parma ham with melon, sliced a cherry tomatoes and dress it with balsamic vinaigrette. You can place it in the chiller with cling wrap to chill before serving. For the main, I marinated a slice of salmon fillet with sea salt and black pepper and pan fried till slightly brown. I then coated the top side of the salmon with olive paste. After which, I baked it together with some cherry tomatoes in a pre-heated oven for 10-15mins till cooked. For the sides, I just stir fried some zucchini with some bacon bits. Plate when done.