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Prosciutto-Wrapped Salmon in Basque Sauce

prosciutto wrapped salmon in basque sauce



4 x pinboned salmon portions, skin off

4 slices prosciutto

2 T extra virgin olive oil

1 red onion, halved, thinly sliced

3 mixed capsicums, deseeded, thinly sliced

1 T drained baby capers

2 garlic cloves, crushed

400g can cherry tomatoes

2 fresh bay leaves

Crusty bread, to serve



  1. Season the salmon . Wrap a slice of prosciutto around the thickest part of each fillet. Heat 1 tbs of oil in a large frying pan over medium-high heat. Add the salmon. Cook for 3-4 minutes or until golden and almost cooked all the way through. Transfer to a plate.
  2. Heat remaining oil in pan. Add the onion, capsicum, capers and garlic. Cook, stirring occasionally, for 5 minutes. Add tomatoes then add ¼ C water to the can and pour into the pan. Add bay leaves and stir to combine. Season well.
  3. Cover and reduce heat to medium. Simmer, stirring occasionally, for 15 minutes or until vegetables are very soft.
  4. Return salmon to the pan, nestling into the sauce. Cook, covered, for 1-2 minutes or until warmed through. Serve with crusty bread.


Serves 4.

Recipe adapted from


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