Salmon Saltimbocca

Salmon Saltimbocca with Rice Pilaf

Serves 4

For the Pilaf

1/3 cup orzo

1 cup white rice

2 cups chicken stock

½ red onion, diced

1 t paprika

½ t turmeric

2-3 garlic cloves, minced

2 T unsalted butter

Salt and pepper to taste

Add the butter to a pot over medium heat along with the orzo and onion. Cook, stirring occasionally for 4-5 minutes or until orzo is nutty smelling and onions are softening. Add rice, garlic, paprika and turmeric along with salt and pepper to taste. Stir and cook for 2-3 minutes more. Add stock and bring to a simmer. Stir well then cover, reduce heat to low and cook for 15-18 minutes. Remove lid, fluff pilaf with a fork, then recover and sit at least 10 minutes before serving.

Set aside and prepare salmon.

For the Salmon

4 6-8 oz salmon filets

8-12 fresh sage leaves

8 slices of prosciutto

1 large shallot, minced

4 T unsalted butter

1 T olive oil

¾ cup dry white wine

1 cup chicken stock

2 cloves garlic, minced

Zest of 1 lemon

Juice of ½ a lemon

Salt and Pepper to taste

Pat the salmon filets dry and season with salt and pepper. Place 2-3 sage leaves down on the flesh side of the salmon. Wrap each filet in 2 slices of prosciutto.

Heat oil and 1 T butter over medium heat in a large skillet. Lay in the filets and cook for 3-4 minutes a side or until cooked to your liking and the prosciutto is crisp. If filets are thick, flip onto each side of the filet and cook for a minute or two as well. If filets are very thick, you could finish them in a 375 F oven.

Remove salmon and add the shallot to the pan. Stir and cook for 2 minutes. Add the garlic and cook for 1 minute. Add wine and deglaze the pan. Add in stock, lemon zest and juice and bring to a simmer. Reduce by at least 1/3 and turn off the heat. Taste and add salt or pepper as needed. Finish the sauce by adding 3 T cold butter and swirl off the heat until the sauce is emulsified.

To serve, lay down a bed of pilaf followed by a salmon filet drizzled with the saltimbocca sauce. Garnish with fresh parsley or basil and a wedge of lemon for squeezing.