Best Prosciutto Wrapped Salmon Recipes

Prosciutto-Wrapped Salmon image

Yield Makes 6 servings

Number Of Ingredients 3

6 (6-ounces) center-cut pieces of salmon fillet, skinned and halved crosswise
12 very thin slices prosciutto (1/4 pound)
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 425°F.
Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed. Transfer, seam sides down, to an oiled large shallow baking pan. Season with pepper and drizzle each piece with 1/2 teaspoon oil. Bake in middle of oven until just cooked through, 8 to 9 minutes.
Serve overHerbed Bean Ragout

Prosciutto-Wrapped Salmon image

Provided by gailanng

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 ounce) salmon fillets, skin removed
salt & freshly ground black pepper
4 thin slices prosciutto
2 tablespoons olive oil
1 small yellow onion, diced
1 poblano chile, seeded, deribbed and cut into small dice
kernels from 2 ears corn or 2 cups frozen corn, thawed
1/2 cup frozen lima beans, thawed
1 pinch cayenne pepper
1/3 cup heavy cream (or chicken broth if you're watching calories)
1 tablespoon thinly sliced fresh basil, plus a few leaves for garnish

Steps:

Pat the fillets dry and sprinkle lightly with salt and black pepper (not too much salt, because the prosciutto will be salty). Wrap two slices of prosciutto around each fillet, winding it around from top to bottom. Don't worry if it doesn't stick very well; it'll contract and cling to the fish as it cooks. Set the wrapped fish aside.
Heat a 12-inch skillet with a lid over medium-high heat and add the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about 2 minutes. Flip the fish over with a thin-edged spatula and cook the other side until browned, another minute or so. Transfer the fish to a plate. (It will not be fully cooked at this point.).
Add the onion and poblano to the hot pan and sauté until the vegetables begin to soften, about 2 minutes.
Add the corn, lima beans, cayenne and 1/4 teaspoon salt. Season with black pepper and sauté until the corn is almost tender, about 1 minute. Quickly pour in the cream and stir in the 1 tablespoon basil.
Top the vegetables with the fish, cover and reduce the heat to low. Cook until the fish is cooked through and flakes easily with a fork when pierced, about 3 minutes. Some of the salt from the prosciutto probably crept into the corn, so taste and season with more salt, pepper or cayenne if it needs it.
Mound the vegetables onto two warmed plates and top with the fish and a few basil leaves sprinkled over the top. Serve hot.

Nutrition Facts : Calories 537, Fat 35.8, SaturatedFat 12.4, Cholesterol 131.7, Sodium 173.9, Carbohydrate 14.8, Fiber 3.4, Sugar 3.2, Protein 38.8

PROSCIUTTO WRAPPED SALMON WITH LENTILS image

Categories Fish Dinner

Yield 6 servings

Number Of Ingredients 16

For Salmon
6 salmon fillets
parma ham (prosciutto, thinly sliced)
fresh lemon thyme (or normal thyme)
olive oil
salt
pepper
For Lentils
Dried lentils
Olive oil
1-2 lemons
parsley
basil (green and purple)
Spinach
bio yogurt
salt and pepper

Steps:

For Salmon 1. Remove woody bits of thyme, then mash thyme with salt in pestle/mortar 2. Add olive oil to turn thyme into flavored oil/rub. 3. Pour oil over the salmon, rub over the fish. 4. Wrap each salmon fillet in 2-3 slices of prosciutto. Pour a little olive oil over the prosciutto/salmon. 5. Bake at 450 F for 5-10 minutes, depending on thickness of salmon. For Lentils 1. Add lentils to water, boil until cooked. 2. Drain most of water (keep 6 tbsp) 3. Add olive oil, mix up to loosen. (work quickly while hot) 4. Add juice of 1 to 1 and 1/2 lemons. 5. Add spinach and herbs, mix up, put lid on top. 6. Mix yogurt and salt/pepper in separate bowl. (will be served over salmon and lentils)