Prosciutto-wrapped Salmon with Sage and Capers
Photography by Kate Battersby.
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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