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Posted: Nov 15th, 2004 at 01:12 pm
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mmmm mercury filled salmon.....
Salmon with Lemon-Shallot Relish and Prosciutto Chips
Total Time: 30 minutes
6 servings
4 thin slices of prosciutto (about 2 ounces) cut crosswise into 1/2-inch strips
5 tablespoons extra-virgin olive oil
Six 6-ounce skinless salmon fillets
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons snipped chives
2 small shallots, very finely chopped
2 teaspoons finely grated lemon zest
Lemon wedges, for serving
1. Preheat the oven to 400 degrees. Lay the prosciutto strips on a rimmed
baking sheet in a single layer and bake for 8 minutes, or until crisp.
Transfer the prosciutto to a plate.
2. Brush the baking sheet with 1 tablespoon of the olive oil and arrange the
salmon fillets, skinned side down, on the sheet; season with salt and pepper.
Roast the salmon for about 10 minutes, or until just cooked through.
3. Meanwhile, in a small bowl, combine the lemon juice with the chives,
shallots, and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive
oil and season with salt and pepper. When the salmon is done, transfer the
fillets to plates, top with the lemon-shallot relish and crisp prosciutto and
serve at once with lemon wedges.
WINE SUGGESTIONS: 1999 Franciscan Oakville Estate Cuvee Sauvage or the 2000
Patz & Hall Napa Valley.
(obviously this is food and wine magazine shit)
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salmon - (Read 236 Times)
