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
- 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.
- 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.
- Cover and reduce heat to medium. Simmer, stirring occasionally, for 15 minutes or until vegetables are very soft.
- Return salmon to the pan, nestling into the sauce. Cook, covered, for 1-2 minutes or until warmed through. Serve with crusty bread.
Recipe adapted from taste.com.au
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