Prosciutto-Apple Salmon with Honey Mustard Vinaigrette
by Al Levinsohn of Kincaid Grill in Anchorage
Serves Four
4 7-ounce Salmon filets
1 Apple, peeled, and sliced thin (coat with fresh lemon juice)
4 thin slices of Prosciutto ham
4 fresh Sage leaves
Cracked black pepper and Kosher salt, to taste
Fresh Watercress as accompaniment
Preparation
Lay out ham on wax paper or plastic wrap. In center of ham, layer slices of
fresh apple that have been coated in lemon juice to prevent discoloring. Top
apple slices with sage leaves. Lightly season salmon filet with salt and
pepper and place flesh-side down on top of sage leaves, Wrap ends of ham
around salmon to seal on skin side and roll over onto seal. Heat a non-stick
oven proof sauté pan over medium-high heat. Add in 1 tablespoon of olive oil
and sear fish with the seam side up until a light crust forms. Roll fish
over and place into a 350°F oven for 8-10 minutes. Arrange watercress around
a large serving platter, place salmon in center. Drizzle with vinaigrette
(recipe on next page) and serve immediately.
Honey Mustard Vinaigrette
1 tblsp fresh Minced Ginger
2 tblsp chopped Shallots
2 tblsp Rice Vinegar
1 tblsp Stone Ground Mustard
2 tblsp Honey
1/2 cup Olive Oil
salt and pepper to taste
Combine all ingredients except oil in a blender. With the
motor running add in oil to emulsify.
Kincaid Grill
www.kincaidgrill.com
6700 Jewell Lake Road
Anchorage, AK 99502
907-243-0507
