|6||(6-ounces) center-cut pieces of salmon fillet, skinned and halved crosswise|
|12||thin slices of Maple Leaf Canadian Craft TMAtlantic Coarse Salt Prosciutto Sliced Meat|
|2 tbsp||(30 mL) extra-virgin olive oil|
|4 tbsp||(60 mL) unsalted butter, cold|
|3/4 cup||(187.5 mL) 35% cream|
|1||clove garlic, minced|
|1 tbsp||(15 mL) dill, chopped|
|1 tbsp||(15 mL) chives, chopped|
Preheat oven to 425°F.
Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed.
Transfer, seam sides down, to an oiled large shallow baking pan.
Season with pepper and drizzle each piece with 1/2 teaspoon oil.
Bake in middle of oven until just cooked through, 8 to 9 minutes.
While the salmon is cooking prepare the sauce.
In a small sauce pot over medium heat add 2 tbsp. of butter, shallots and garlic, sauté for 3-4 minutes or until the shallots are soft.
Add the cream and cook for another 5 minutes or until the cream begins to thicken.
Remove from heat and add the lemon juice, herbs and remaining butter.
Stir well to incorporate and season with salt and pepper.
Pour over salmon and serve.
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