Thin slices of salty prosciutto and fragrant sage leaves wrap around fillets of salmon. The tartness of the capers, lemon and wine makes a wonderful finishing sauce.
Serves: 4
INGREDIENTS
4 salmon fillets, skin off, about 200 grams each
sea salt and ground pepper
8 large fresh sage leaves
8 slices thin prosciutto
1 tablespoon olive oil
2 tablespoons butter
½ cup white wine
¼ cup capers, rinsed and drained
1 tablespoon lemon juice
2 handfuls baby spinach
lemon wedges, to serve
METHOD
Lightly season the salmon then place two sage leaves on each piece and wrap in 2 slices of prosciutto.
Heat the oil in a large sauté pan over a medium heat. Place the salmon sage-side down and cook for 2 minutes then carefully turn over and cook for another 2 minutes or until cooked to your liking. Transfer to a plate.
Add the butter, wine, capers and lemon juice to the pan and let it bubble up for a couple of minutes, then stir in the spinach to wilt. Season with salt and pepper.
To serve: Either plate the salmon and pour over the sauce or add the salmon back to the pan and serve family-style with lemon wedges to squeeze.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!