Crusted Salmon With Avocado and Red Onion Salad
4 or 5 thin slices prosciutto
8- to 10-ounce piece skinless center-cut salmon fillet, about an inch thick
Kosher salt and freshly ground pepper
Dash ground ginger
1 teaspoon extra-virgin olive oil
Juice of 1/2 lime
1/4 teaspoon Dijon-style mustard
1 1/2 tablespoons extra-virgin olive oil
6 cups mixed greens
1/2 ripe avocado, thinly sliced
1/2 small red onion, thinly sliced
Heat the oven to 350 degrees. Lay 10-inch piece of plastic wrap on a clean work surface.
Arrange prosciutto on plastic so slices slightly overlap. Season salmon with salt, pepper and ginger. Lay fillet across prosciutto slices. Lift plastic to begin rolling prosciutto around salmon. Tie salmon roll at 1-inch intervals with kitchen twine and wrap tightly in the plastic wrap.
Heat oil in large, oven-proof skillet over medium heat, tilting to coat pan. Discard plastic wrap and place salmon roll in the skillet. Cook about 8 minutes, turning, until prosciutto is lightly browned all over.
Transfer the skillet to oven; cook about 5 minutes, until salmon reaches 120 to 125 degrees at center. Set aside, tented loosely with foil.
Combine lime juice, mustard, oil, salt and pepper in lidded jar; shake to emulsify.
Combine greens, avocado and onion in a bowl. Add half the dressing and toss lightly. Divide among 3 plates.
Remove string from salmon roll, cut into 1-inch slices and arrange atop salad. Drizzle each portion with remaining dressing. Makes 3 servings.
Source: Adapted from “Bacon Nation: 125 Irresistible Recipes” by Peter Kaminsky and Marie Rama (Workman, 2013).
Per serving: 290 calories, 21 g protein, 9 g carbohydrates, 19 g fat, 3 g saturated fat, 45 mg cholesterol, 480 mg sodium, 4 g fiber, 3 g sugar