Sunday supper: Prosciutto-Wrapped Salmon With Rosemary Butter
- July 29, 2011 - 2:35 PM
PROSCIUTTO-WRAPPED SALMON WITH ROSEMARY BUTTER
Note: Prosciutto is a paper-thin sliced Italian ham. The salmon can be wrapped with prosciutto up to 8 hours ahead, covered and refrigerated. From "Everyday to Entertaining," by Meredith Deeds and Carla Snyder.
• 1/4 c. unsalted butter, at room temperature
• 11/2 tsp. minced fresh rosemary
• Salt and freshly ground black pepper
• 6 salmon fillets (each 6 oz.), skin removed
• 6 paper-thin slices prosciutto
To make rosemary butter: In a small bowl, whisk together butter, rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
To prepare salmon: Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Season salmon lightly with salt and pepper. Gently wrap one slice of prosciutto around each fillet. Place fillets on prepared baking sheet. Bake in preheated oven for 10 to 12 minutes, or until salmon is just cooked through and flakes easily when tested with a sharp knife.
To serve, place a dollop of rosemary butter atop each salmon fillet.
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