4.9 from 204 votes
Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
French , Italian
Ingredients
- 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
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.
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