Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc

Name: Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200 grams salmon fillets; 8 lices thin prosciutto; 300 grams baby spinach; beurre blanc; butter; extra virgin olive oil; sea salt flakes; freshly ground black pepper

User Reviews

4.9

204 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course
Cuisine
French, Italian

Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

200 grams salmon fillets x 4
8 lices thin prosciutto
300 grams baby spinach
beurre blanc
butter
extra virgin olive oil
sea salt flakes
freshly ground black pepper

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Instructions

If serving with the Beurre Blanc consult Beurre Blanc recipe first.
Pre-heat oven to 180 ℃ (350 ℉).
In a pot of salted boiling water plunge the spinach leaves in and once all immersed immediately remove and rinse with cold water.
Allow to drain.
Lightly crack some pepper onto the salmon fillets.
Depending on the length of the prosciutto you may need to cut them in half, try to have 8 pieces no longer than 15 cms (approx 6 inches).
Wrap the prosciutto around the narrow length of the salmon on a slight angle so one slice reaches almost end to end as it wraps around.
Now re-wrap each piece with the second slice starting at the end you finished at.
Ensure you are at the adding butter stage of the beurre blanc recipe before proceeding with the salmon.
Sear the salmon in a little olive oil and butter until the prosciutto is crispy, transfer the filets to a lightly oiled oven proof dish and place in oven for approx 7 minutes.
Meanwhile wipe the pan clean and return to med-high heat.
Add a little extra virgin olive oil to the pan and add the drained spinach leaves when hot.
Toss with a little salt and pepper.
Arrange the wilted spinach on 4 plates.
Place the salmon filets on top of the spinach.
If using the Beurre Blanc pour it over both the salmon and spinach.
Another nice way to serve them is with creamy polenta, a few shaves of parmesan and a simple lemon wedge.
Enjoy either way with a nice Semillon or Sauvignon Blanc.