prosciutto wrapped salmon

Prosciutto Wrapped Salmon Recipe

In an effort to live sustainably, we can eat more fish, so let us get creative with fresh home grown salmon, shall we? Enjoy this Prosciutto wrapped salmon recipe.

This Prosciutto wrapped salmon is a hit every single time I make it. Every single time. Sashimi grade salmon wrapped in crisp umami-packed prosciutto, and served on a lake of aromatic creamy sauce…sounds mouth-watering, right? It is.

Make the green seasoning – you will have quite a bit more than you need but this is a fantastic sous chef for those days when you are in a dash to get supper on the table. Hop on over here and grab the ingredients list.

Prosciutto Wrapped Salmon

Ingredients:

200g prosciutto, very thinly sliced

1 thick-cut sashimi grade salmon (about 400g), cut into 1-inch thick squares

2 tablespoon Greek olive oil, plus 1 tablespoon butter

1 small container original Philadelphia cream cheese (227g)

1 tablespoon Green Seasoning

½ cup whipping cream

1 tablespoon cracked black pepper

1 cup chicken broth

½ an English cucumber, sliced into paper thin slices

Method:

Wrap the salmon in the prosciutto (pictured), and set aside.

Heat the butter and olive oil in a large skillet, add the wrapped cubes of salmon and fry for about 30 seconds, flip and fry on the other side for another 30 seconds. Remove individually and drain on a plate laid with paper towels. Remove the skillet and let cool slightly, save the drippings for the sauce.

With a fork, whip the green seasoning, black pepper, and the cream cheese together.

Replace the skillet on medium heat. Add the cream cheese and stir to soften and warm through. Add the chicken broth and whip all together and warm through again. Remove the skillet and stir in the whip cream, mix in gently to make a smooth sauce.

Presentation

Spoon sauce into a dinner plate, and place 2 prosciutto-warped salmon in the center of the plate. Arrange cucumber slices atop. Serve immediately.

This dish can be served as a dinner entrée, an Amuse-Bouche, as tapas, or as a first course.
Make it a proper dinner by adding some pan-fried potatoes, a green salad and French bread.

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