Salmon Saltimbocca Recipe

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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."

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Servings: 2 Servings
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Ingredients

Cost per serving $4.70 view details

Directions

  1. Preheat oven to 375^.
  2. 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.
  3. 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.
  4. Remove the fish from the oven; plate and serve with lemons.

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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%
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Comments

  • John Spottiswood
    January 24, 2012
    Very creative recipe Bob! I'm adding this to my Try Soon folder.

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