No doubt you have heard of veal saltimbocca and chicken saltimbocca, but what about salmon saltimbocca? In an effort to add more healthy options to my menu, especially omega 3 fish, I try to cook fish at least twice a week for my family. In order not to get in a rut by making the same recipes over and over, I try to think of new ways to prepare the recipes. With my Italian heritage background, this often means using Italian ingredients and flavorings. Well. my re-creation turned out really well and we like this version even better.
When choosing salmon for this recipe be sure to purchase sustainably caught seafood from US waters. You should always know where your fish comes from and know the trip it took from where it was caught to your table.
2 salmon fillets about 6 oz each, skin removed
4 large slices prosciutto
4 sage leaves
2 tablespoons butter
1/4 cup white wine
Pat the fish dry with paper towels and sprinkle liberally with lemon pepper. Lay two sage leaves on the non-skin side of the fillets and wrap two slices of prosciutto around each fillet.
In a skillet melt the butter over medium heat. When the butter is hot and beginning to brown, add the fish, non-skin side down and cook 4 minutes, until prosciutto is crisp.
Turn the fish over and cook another 4 to 5 minutes, until cooked through. Pour in the wine and let the fish cook in the wine for a minute or two.
Pour the pan juices over the plated salmon.
Serve over spaghetti or spaghetti squash dressed with olive oil and garlic. Cucumber salad is also a good side with this recipe.