Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
User Reviews
4.9
204 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
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This dish features salmon fillets wrapped in crispy prosciutto, paired with tender wilted spinach and a lemon beurre blanc sauce. The saltiness and crunch of prosciutto contrast with the rich, moist salmon, while the beurre blanc adds buttery lemon brightness. The simple searing and oven finish cook the salmon gently and ensure the prosciutto crisps perfectly.
Description
Four 200-gram salmon fillets are wrapped snugly in thin slices of prosciutto, which crisp up during a combination of searing in olive oil and butter followed by a short oven roast at 180°C. Baby spinach is blanched briefly in salted boiling water, then rinsed and drained to preserve its vivid color and tender texture. The beurre blanc, a classic French butter and lemon sauce, provides a rich, tangy accompaniment that complements both the salmon and the saltiness of the prosciutto.
This dish balances contrasting textures—the tender fish, crisp prosciutto, and soft spinach—with bright, buttery sauce to bring the elements together. It works well as an elegant main course for a special meal.
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Ingredients
- 200 grams salmon x 4, fillets
- 8 lices prosciutto thin
- 300 grams baby spinach
- beurre blanc sauce
- butter
- extra virgin olive oil
- sea salt flakes
- black pepper freshly ground
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.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
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