Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc

User Reviews

4.9

204 reviews
Excellent

Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc

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

I Made This!

153 people made this

Save this

122 people saved this

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
Add to Shopping List

Instructions

  1. If serving with the Beurre Blanc consult Beurre Blanc recipe first.
  2. Pre-heat oven to 180 ℃ (350 ℉).
  3. In a pot of salted boiling water plunge the spinach leaves in and once all immersed immediately remove and rinse with cold water.
  4. Allow to drain.
  5. Lightly crack some pepper onto the salmon fillets.
  6. 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).
  7. 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.
  8. Now re-wrap each piece with the second slice starting at the end you finished at.
  9. Ensure you are at the adding butter stage of the beurre blanc recipe before proceeding with the salmon.
  10. 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.
  11. Meanwhile wipe the pan clean and return to med-high heat.
  12. Add a little extra virgin olive oil to the pan and add the drained spinach leaves when hot.
  13. Toss with a little salt and pepper.
  14. Arrange the wilted spinach on 4 plates.
  15. Place the salmon filets on top of the spinach.
  16. If using the Beurre Blanc pour it over both the salmon and spinach.
  17. Another nice way to serve them is with creamy polenta, a few shaves of parmesan and a simple lemon wedge.
  18. Enjoy either way with a nice Semillon or Sauvignon Blanc.

Notes

Genuine Reviews

User Reviews

Overall Rating

4.9

204 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Beurre Blanc Sauce

French
5.0 (12 reviews)

Coq au Vin Blanc Recipe

French
5.0 (9 reviews)

Jambon Beurre Sandwich

French
5.0 (6 reviews)

Jambon-Beurre

French
0.0 (0 reviews)

Jambon-Beurre

French
0.0 (0 reviews)

Jambon-Beurre

French
5.0 (3 reviews)

Prosciutto Wrapped Chicken

Italian
4.5 (6 reviews)

Easy Date-Night Prosciutto-Wrapped Chicken Breasts

Italian, American
5.0 (9 reviews)

Pork Tenderloin Wrapped in Prosciutto

Italian, American
5.0 (3 reviews)