Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually “shrink wraps” as it cooks, tightly sealing itself to the fish. It’s a spectacular presentation and very tasty.
Yield: Serves 4
4 (about 6 oz each) salmon fillets
4 slices of prosciutto
1/4 cup of grainy mustard
a sprinkle or two of sea salt and freshly ground pepper
Preheat your oven to 375 °F (190 °C).
Meanwhile, season the salmon fillets with a sprinkle of salt and pepper. Evenly spread the mustard on the top surface of each fillet. Tightly roll each fillet in a slice of prosciutto so that the end is weighed down beneath the salmon. The fillet should be sitting on the seam, and the ends of the salmon will protrude beyond the prosciutto.
Place wrapped fillets on a baking pan, seam sides down. Bake until done, about 15 minutes.
This dish is also very good with pesto, tapenade or hummus spread on the fish instead of the mustard. This technique also works very well with chicken breasts.
This is my family’s all-time favourite dinner party pasta dish. Our friends request it all the time. I’m happy to oblige because it tastes great, and the sauce makes itself! It’s easy. Steaming wet, just-cooked pasta and melting cream cheese form an incredibly smooth luxurious sauce. The smoked salmon adds flavour extravagance that’s balanced by the familiar flavours of capers, dill, lemon, onion and mustard. A five-star dish for sharing!