Prosciutto Wrapped Salmon with Roasted Red Pepper Sauce
Prosciutto wrapped salmon is delicious on its own, but it’s the garlicky, tangy roasted red pepper sauce that takes it to a whole new level!
=== 🍽🍸🥩 RECIPE ===
4 Skinless Salmon Fillets (6 Ounces (170g)
8 Slices Prosciutto
1 Tablespoon Olive Oil
Salt & Pepper
1/2 Cup (15g) Chopped Fresh Parsley
1/4 Cup (65g) Roasted Red Peppers, Chopped
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Capers, Chopped
1 Tablespoon Sherry Vinegar (Red Wine Vinegar Can Be Used)
2 Garlic Cloves, Finely Chopped
1/2 Teaspoon Smoked Paprika
Salt & Pepper
For the sauce, combine all ingredients in a small bowl, and season with salt and pepper. The sauce can be refrigerated for up to three days.
For the salmon, preheat the oven to 450°F (230°C).
Pat the salmon dry with paper towels. Season with salt and pepper.
Wrap each filet with two overlapping pieces of prosciutto.
Heat the olive oil in a large oven safe non-stick skillet over medium high heat until just smoking.
Place fillets in skillet and cook until prosciutto is lightly browned on the first side, about 2 minutes. Gently flip to the other side and cook until lightly browned, about 2 minutes.
Transfer the skillet to the oven and roast until the salmon registers 130°F (55°C) about 5 minutes.
Remove the skillet from the oven, and transfer the salmon to a serving platter. Spoon sauce over the top and serve.
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=== 🎉 About Let’s Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can’t cook or entertain, because we know you really can!
=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:18 Prosciutto Wrapped Salmon
00:52 It Starts with the Pepper Sauce
03:32 Let’s Talk Salmon
04:17 What is Prosciutto?
04:50 Wrapping the Salmon in Prosciutto
07:05 Out of the Pan and into the Oven
07:35 Plating the Sauce
08:17 Tasting and Recipe Recap
09:11 Social Media and Video Recommendations
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