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.
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
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.