Emprimir
Correo Electrónico
 Salmon Saltimbocca |
 Misen En Place of ingredients. |
 Lay 2 slices of Prosciutto down flat and top with 4 sage leaves |
 Lay salmon fillet accross the Prosciutto |
 Fold over one half. |
 Fold the other side over to encase the fish. |
 Complete both fillets. |
 Top with mustard. |
 Coat with Lemon pepper. |
 Coat mustard side with Panko bread crumbs. |
 Saute in oil/ghee for one minute with crumb side down or until nicely brown. |
 Turn over and cook one minute. Remove fish from pan and wipe out oil with a paper towel Return fish to pan and cook in preheated oven until firm to the touch; about 3-4 four minutes |
 Plate; add lemon quarters and additional chopped sage for garnish. |
| prev | 1 of 13 | next |  Add a photo | |
This is a wide left turn on Saltimbocca ala Romano normally made with Veal Scaloppine. I used salmon instead. Saltimbocca translates into "Jump-In-The-Mouth." Though I didn't make a sauce for the dish you certainly could if you want. A butter, garlic, white wine, shallot and sage sauce would work. I served the dish with lemon quarters to add some acid to perk up the salmon and offset the saltiness of the Prosciutto. The Prosciutto is salty so I didn' salt the fish before cooking. If you want more salt add it along with the lemon pepper before cooking. As for a wine I selected an Italain white blend of Chardonnay, Pinot Grigio, Tocai and Arneis--Viansa 2010 Sonoma Valley "Vino Bianco."
Ingredientes
- 12 oz salmon fillet, pin bones removed, skinned and cut 2 pieces
- 4 slices Prosciutto Ham; paper thin slices.
- 8 large fresh sage leaves
- 1/2 cup Panko bread crumbs
- 2 Tbs Dijon mustard
- 2 Tbs olive oil
- 2 Tbs Ghee
- Lemon pepper to taste
- 4 Lemon quarters
Direcciones
- Preheat oven to 375^.
- Lay 2 pieces of Prosciutto flat on a working surface and top with 4 sage leaves. Lay the salmon fillet accross the middle and fold the Prosciutto around the fillet to completely enclose the fillet. Make sure the side you bread is not the side where the Prossciutto ends or it may come loose from the fillet when cooking. Brush the presentation side of the fillet with Dijon mustard and add Lemon pepper. Dip the mustard coated side in the Panko bread crumbs to coat. Do this a couple of times to get the most crumbs you can on the fish.
- Heat oil and Ghee in a non-stick skillet over medium high heat. When hot add the salmon bread crumbs down to brown the Panko crumbs and the Prosciutto. Cook for about a minute then carefully check to set if the presentation side is nicely browned. If so turn the fillets over and cook the other side for one minute. Remove fish from the pan and wipe out the oil with a paper towel. Place the fish back in the pan and into the preheated oven. Cook until firm to the touch about 4-5 minutes.
- Remove the fish from the oven; plate and serve with lemons.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 2 servings | |
| Calories 720 | |
| Calories from Fat 459 | 64% |
| Total Fat 51.28g | 64% |
| Saturated Fat 15.36g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 470mg | 20% |
| Potassium 777mg | 22% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.34g | 2% |
| Protein 39.71g | 64% |
Menus and Pairings
Comentarios
24 de Enero de 2012Very creative recipe Bob! I'm adding this to my Try Soon folder.
