It’s difficult to overcook salmon when you prepare it this way: lightly seasoned with a touch of ground ginger, rolled and wrapped in prosciutto that crisps in the pan and in the oven. Serve the sliced salmon on a bed of dressed greens, and you’ve got a plateful of warmth and crunch.
Crusted Salmon With Avocado and Red Onion Salad
For the salmon:
4 or 5 thin slices prosciutto
1 (8- to 10-ounce) skinless center-cut salmon filet, about an inch thick
Kosher salt and ground black pepper
Dash ground ginger
1½ tablespoons PLUS 1 teaspoon olive oil, divided use
Juice of ½ lime
¼ teaspoon Dijon-style mustard
6 cups mixed greens
½ ripe avocado, sliced
½ small red onion, thinly sliced
Heat oven to 350 degrees.
For the salmon: Lay an 8- to 10-inch-long piece of plastic wrap on a clean work surface.
Arrange the prosciutto pieces on the plastic wrap so they are slightly overlapping.
Season the salmon lightly with salt and pepper and the ground ginger, then lay the filet across the prosciutto slices. Lift the plastic wrap to begin rolling the prosciutto around the salmon.
Wrap the salmon roll tightly in the plastic wrap; this will help hold its shape. Use kitchen twine to tie the prosciutto-wrapped salmon roll at 1-inch intervals.
Heat 1 teaspoon of oil in a large oven-safe skillet over medium heat for 30 seconds, tilting to coat the surface of the skillet.
Remove and discard the plastic wrap from the salmon roll, then place the roll in the skillet.
Cook for 8 minutes total, turning to sear different sections, until the prosciutto is lightly browned all over. Transfer the skillet to the oven; cook 4 or 5 minutes, until the internal temperature of the salmon registers 120 to 125 degrees. Transfer to the stove top (off the heat) and tent loosely with aluminum foil; the salmon’s temperature will rise another 5 to 10 degrees.
While the salmon rests, make the salad: Combine the lime juice, mustard and remaining olive oil in a jar with a tight-fitting lid. Season with salt and pepper to taste. Seal and shake to form an emulsified dressing.
Place the greens in a mixing bowl. Top with the sliced avocado and onion along with half of the dressing and toss lightly to coat.
Divide between plates.
Discard the kitchen twine from the prosciutto-salmon roll.
Cut crosswise into 1-inch slices, arranging them on top of each salad. Drizzle each portion with the remaining dressing. Serve right away.
Makes 2 or 3 servings.
Adapted from Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky and Marie Rama (Workman, 2013)
Food, Pages 32 on 07/31/2013