SALMON*****Proscuitto Roast Salmon
By Unblond1
This was very good for both. Serve with lemon or lime for me, or yogurt dressing (Mediterranean Fresh). Dan liked his with tartar and he ate all his fish.
Update - 3/3/10 - both loved again. Used a cilantro and lemongrass mustard that I had and spread it on quite thickly before wrapping in serrano.
Update - 03/01/12 - Even better - I sauteed the fish in a bit of olive oil over medium heat in a stainless steel frying pan, until golden on all sides, then put them in a 400 oven for 12 minutes to finish cooking. The prosciutto gets really nice and crispy this way - preferred method, by far. Also, I used three pieces of prosciutto on each 5 oz. piece of fish. It was a bit large for me, but Dan ate all of his.
- 2
Ingredients
- Serves 2
- 1 PC Organic Atlantic Salmon - 1 - 5 ounce filet is perfect for both of us
- 1 - 2 tbsp. Dijon mustard
- 2 slices Serano Ham or Prosciutto
- 1 teaspoon olive oil (to pan fry)
- Lemon wedges (me) and tartar (Dan) for serving
Preparation
Step 1
Place each piece of salmon on a piece of prosciutto. Brush lightly with dijon (or dill-flavoured dijon, if you have it) and sprinkle lightly with salt and pepper. Roll up fish and prosciutto together, securing the end with a toothpick if necessary. Place on a baking dish and refrigerate until serving time.
Cook at 400° for 20 to 30 minutes, depending on whether it has just come from the fridge, until fish is done. Run under broiler for a few minutes to crisp up prosciutto (lightly) if desired.
Alternately, saute the fish in a bit of olive oil over medium heat in a stainless steel frying pan, until golden on all sides, then put them in a 400 oven for 12 minutes to finish cooking. Try brushing with teriyaki sauce before putting in the oven.
Nutrition Facts
2 Servings
Calories 192.5
Total Fat 12.3 g
Saturated Fat 2.8 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 4.2 g
Cholesterol 55.0 mg
Sodium 487.5 mg
Potassium 0.0 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 18.0 g