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Prosciutto Wrapped Salmon Recipe
Posted By Diane Eblin On June 14, 2011 @ 1:00 am In Fast/Frugal,Gluten free,Meats, Poultry & Seafood | 5 Comments
A treat for you today. This recipe plus two more for broiled asparagus and a gremolata. I love fresh meals that can come together fast when I’m hungry and don’t want to spend a lot of time cooking. The secret to this meal and with most is a little planning.
For those of you who read this blog you’ll know my love of pork. I could eat it every day. There are so many ways to use pork. From my fresh made sausage, to amazing organic pork chops and then there are those special products like pancetta and prosciutto. What can I say, I’m a pig girl!
I served this Prosciutto Wrapped Salmon with fresh asparagus, beans, shrimp and tomatoes. I will usually go with what is at the farmers markets and what I have on hand. I had found these creamy little french Flageolet beans in the grocery one day and wanted to play with them. I soaked them overnight and cooked them during the day in the crockpot. This way when I was ready to cook dinner they would be ready to jump on the plate next to my fish.
For the asparagus my favorite thing to do is broil them with a little olive oil, garlic and course Celtic Sea Salt. 450 degrees F for about 15 minutes. For this dinner I also tossed a few shrimp into the pan and let them cook to serve with the salmon.
If you time everything you can be sitting down to eat in 20 minutes.
1 Salmon filet per serving
1 prosciutto slice per fish
coconut oil or extra virgin olive oil
Celtic Sea Salt and Course cracked pepper
squeeze of lemon
1 TB of chopped fresh parsley
Gremolata: 1 clove garlic, handful fresh Italian flat leaf parsley, zest of 1 lemon grated on microplane, salt and pepper to taste
Set you pan on medium high heat and melt the coconut oil. While this is heating wrap a slice of prosciutto around your salmon. I like my salmon to be cut into individual serving sizes. I’m not sharing my prosciutto!
Place the wrapped salmon into the pan skin side down. Cook for 2-5 minutes depending on the thickness. Turn it over and give it another 2-4 minutes. If you have a really thick piece of salmon your times will be longer. I like my salmon cooked all the way through but you cook yours just the way you like. Just use your fork or knife and take a peak to see if it’s cooked all the way through.
When it’s done to your liking plate it up with your side dishes. I added the flageolet beans, broiled asparagus, shrimp and some yellow tomatoes. You can give the lemon a little squeeze over the meal and sprinkle it with the fresh parsley. You can also top it with a Gremolata. I love the pop a gremolata gives this dish. You can take the time and smooth out the garlic on your cutting board to make it into a paste with salt, then add in the lemon and parsley or you can take a short cut and put it all into a little food processor and pulse until you get the consistency you like.
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