Sunday, June 17, 2012

All Wrapped Up

Prosciutto-Wrapped Maple Salmon with Roasted Kale and Potatoes
Ahh, bacon in its many (and delicious) forms! Thick-cut with eggs and toast for breakfast, crumbled over a spinach salad, or even on an apple pie . . . bacon truly makes everything better. In its paper-thin prosciutto form, bacon is the perfect partner for a salmon fillet brushed with a light maple glaze - you just can't beat the sweet and salty combination! Try this for dinner with an easy side of roasted potatoes and kale, it makes for an easy and memorable meal for two.

- 2 6-7 salmon fillets, sprinkled lightly with salt and pepper
- 4 slices prosciutto
- 4 Tbsp. olive oil, divided
- 1 bunch kale, stems removed and torn into large pieces
- 6 small soft-fleshed potatoes such an Yukon Gold, quartered
- salt and pepper
- 1 Tbsp. soy sauce
- 2 tsp. sesame seeds
- 2 Tbsp. good quality maple syrup

Preheat the oven to 400˚F. Line a rimmed baking sheet with foil and spritz lightly with cooking spray. Spread potatoes and kale evenly on the baking sheet and sprinkle very lightly with salt and pepper. Drizzle evenly with 2 Tbsp. of olive oil and soy sauce and toss together. Roast in oven for about 15-20 minutes until potatoes are softened and browned and the kale is wilted. Toss occasionally during roasting time so that potatoes brown evenly.

Remove from oven and place in a medium bowl. Sprinkle with sesame seeds. Cover with foil to keep warm while salmon cooks.

While the kale and potatoes are roasting, wrap the salmon fillets in two slices of prosciutto each and secure with toothpicks. Heat remaining olive oil in a heavy skillet and sear salmon about 2-3 minutes per side so that a golden brown crust begins to appear. Remove from pan and place in a glass baking dish sprayed lightly with cooking spray. Brush each fillet with 1 Tbsp. of maple syrup. Bake in 400˚F oven after the kale and potatoes have been removed. Cook about 10-12 minutes until salmon is cooked through. Serve with potatoes and kale! Yum!

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