Salmon Saltimbocca

Img_7166Not long ago I had a bit of a mantrum over our limited options in the convenience protein department. If you can’t track down some good old grassfed beef, refuse to eat another free range chicken, couldn’t scare up an heirloom, humanely raised pig, have had too much tofu, you’re pretty much stuck with what we were stuck with the other night: frozen wild alaskan salmon (not too overfished, they say; minimal mercury to boot). But thawed frozen salmon out of season is always in need of a bit of a boost. I was out of cedar planks, tired of a simple sautee, didn’t feel like chopping much. I remembered we had prosciutto and sage and wished he had some pork chops, in fact, or some of that newfangled humanely-raised veal. And then my mood changed in a flash: I thought, what the hey, let’s try to do the fish in the style of saltimbocca (Italian translation: jumps in the mouth). It worked out perfectly: the full flavored salmon stood up to the big flavors of the sage and prosciutto (which did a nice job of masking the less that perfectly fresh nature of the thawed fish). And the other wonderful thing about this dish is that it requires virtually no prep, except for wrapping the salmon and sage in a piece of prosciutto—a knifeless task that the kids can help with.

4 2-inch wide pieces of salmon fillets
4 slices of prosciutto
4 pieces of fresh sage
1 tablespoon canola oil

Put one piece of sage on each piece of salmon, and wrap each piece of salmon with a piece of prosciutto. Heat the oil in a large skillet over medium heat. Sautee salmon until cooked through, about 5 minutes a side.
—Hugh

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