Welcome to Wellness on Whatever day! We love salmon in our house and are always looking for new ways to present it. This Prosciutto Wrapped Salmon is delicious, healthy and easy. I turn to it regularly and hope you enjoy it!
This recipe comes from Chef Michael Smith’s cookbook ‘The Best of Chef at Home: Essential Recipes For Today’s Kitchen‘. I’ve made a few tweaks but generally speaking this recipe captures what Chef Michael does best, it brings simple flavor to every day meals and it is so tasty. If you’re in the market for a wonderful cookbook that focuses on flavor with minimal ingredients I encourage you to check this out. The cookbook has wonderful recipes from Whole Wheat Pancakes to the most amazing Macaroni and Cheese I’ve ever made. Definitely a cookbook I turn to regularly!
Prosciutto Wrapped Salmon:
- 4 Skinless Salmon Fillets
- 8 slices of prosciutto
- Grainy Mustard (approximately 4-8 tbsp)
- salt and pepper
- cooking spray
- Preheat the oven to 375 F.
- Prep your cooking dish with a little cooking spray to assist in the removal of the salmon following the dish.
- Liberally salt and pepper your salmon fillets (front and back).
- Spread grainy mustard over the top of your fillets. I like it to cover from corner to corner but you can use less if you’d like.
- Wrap the two prosciutto pieces around the salmon covering as much of the fillet as possible. Ideally you want the prosciutto to cover the salmon like a little cocoon. Make sure the prosciutto is as tight as you can make it. I lay the prosciutto over the top and then tightly pull one side after the other over just as I’m about to lay it in the pan. As the salmon cooks the prosciutto will seal and you don’t want a lose ring around the salmon. You want it to be tight for presentation.
- Place the fillets in the oven for about 20 minutes. The timing will depend on your oven. We’ve found 20 minutes to be a perfect time for us to get a beautiful, not at all overdone salmon fillet. Start checking them around the 17 minute mark to ensure you don’t over do them.
This recipe is great for entertaining. I love serving it to guests as they think hours of preparation went into it. I often serve it with fresh greens and berries. It seems to work well with lighter sides as the grainy mustard/prosciutto combination brings a nice punch of flavor. You don’t want too much conflicting flavor on the plate at once. I’ve found a nice brand of nitrate free Prosciutto from President’s Choice that works well in this recipe which makes it even healthier!