Prosciutto Wrapped Salmon topped by Orange Infused Butter accompanied by Steamed Broccolini and Wild Mushroom Cous Cous with Fresh Sage and Parmigiano-Reggiano - News, Weather, Sports, Toledo, OH

Prosciutto Wrapped Salmon topped by Orange Infused Butter accompanied by Steamed Broccolini and Wild Mushroom Cous Cous with Fresh Sage and Parmigiano-Reggiano

Prosciutto Wrapped Salmon

6 (6 ounce) Boneless, Skinless Salmon Filets

6-12 Slices of Paper Thin Prosciutto

Season salmon filets lightly with salt and pepper. Wrap each piece in a slice of prosciutto, leaving a small portion of the end of salmon uncovered. Place the salmon seam sides down, to a lightly oiled sauté pan over medium heat. Season with pepper and drizzle each piece with 1/2 teaspoon oil. Lightly sauté until just done, approximately 7-8 minutes. Top with Orange Infused Butter

Alternate Cooking Method: Lightly coat wrapped salmon with extra virgin olive oil and bake in 425 degree oven for  8-10 minutes.

Orange Infused Butter (Serves Six)

4 Ounces Unsalted Butter (Softened)

Zest of One Orange

2 Teaspoon Minced Shallots

Salt and Pepper (To Taste)

In a mixing bowl, use a rubber spatula to soften butter until pliable. Add all other ingredients and mix until thoroughly combined. Place butter on a sheet of plastic wrap or parchment paper. Shape into a log, and twist the ends to seal. Place butter in the refrigerator or freezer to harden. Remove from wrap and slice as needed.

Steamed Broccolini (Serves Six)

16 Ounces Broccolini

1 Fluid Ounce Extra Virgin Olive Oil

Salt and Pepper (To Taste)

Wash broccolini well.  Trim bottom of the stalk to desired length. Steam broccolini in a steamer rack set over boiling water, covered, until fork tender, 4 to 5 minutes. Transfer to a bowl and toss with extra virgin olive oil and salt and pepper to taste. Serve  on warmed plate with wild mushroom couscous and prosciutto wrapped salmon.

Wild Mushroom Cous Cous (Serves Six)

1 tablespoon Slivered Garlic
1 cups Cremini or Baby Portobello Mushrooms
2 tablespoons Olive oil
2 cups Moroccan couscous
4 cups Mushroom Broth

3 leaves Fresh Sage

1 ounce Parmigiano-Reggiano

Sauté the garlic and wild mushrooms in olive oil until lightly colored. Add the couscous and sauté for one minute. While mushrooms are sautéing, bring remaining broth to boil and add couscous and boiling broth to sautéed mushrooms. Cover and let stand for 5 minutes off heat. Prior to service, combine with chopped sage and cheese. Serve immediately on warm plates topped with prosciutto wrapped salmon.
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