Prosciutto Maple Salmon Food

PROSCIUTTO MAPLE SALMON

Steps:

• Preheat oven to 400F degrees.
• Wrap salmon tightly with prosciutto slices.
• Heat oil in a cast iron skillet or any oven safe skillet. Place fillets in the pan and cook for about 2-3 minutes each side until the prosciutto is light golden brown. Remove from heat and brush the salmon with maple syrup.
• Transfer the entire pan to the oven. Bake for 10 minutes.

PROSCIUTTO-WRAPPED SALMON

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

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.

MAPLE BOURBON SALMON

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

PANCETTA-WRAPPED SALMON

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
• Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.