Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 8 thin slices of prosciutto
- 1/2 cup unsalted butter
- 1/4 cup chopped hazelnuts
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the salmon fillets with salt and pepper.
3. Wrap each salmon fillet with 2 slices of prosciutto, making sure to cover the entire fillet.
4. Heat the butter in a large skillet over medium heat until it turns golden brown and smells nutty. This is called beurre noisette.
5. Add the chopped hazelnuts to the skillet and cook for 1-2 minutes until they are toasted.
6. Remove the skillet from heat and stir in the lemon juice.
7. Line a baking sheet with parchment paper and place the salmon fillets on it.
8. Brush the beurre noisette mixture over the salmon fillets.
9. Bake the salmon for 12-15 minutes until it is cooked through and the prosciutto is crispy.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 520
Fat: 40g
Carbohydrates: 2g
Protein: 38g
Substitutions for ingredients:
- Instead of hazelnuts, you can use almonds or pecans.
- Instead of prosciutto, you can use bacon or pancetta.
Variations:
- You can add chopped herbs like parsley or thyme to the beurre noisette mixture.
- You can use different types of fish like cod or halibut.
Tips and tricks:
- Make sure to wrap the prosciutto tightly around the salmon fillets to prevent it from falling off during cooking.
- Use a non-stick skillet to prevent the beurre noisette from sticking to the pan.
- If the beurre noisette mixture is too thick, you can add a splash of white wine or chicken broth to thin it out.
Storage instructions:
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salmon in the oven at 350°F for 10-12 minutes until it is heated through.
Presentation ideas:
- Serve the salmon on a bed of sautéed spinach or roasted vegetables.
- Garnish with lemon wedges and chopped herbs.
Garnishes:
- Lemon wedges
- Chopped herbs like parsley or thyme
Pairings:
- Serve with a side of roasted potatoes or rice pilaf.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted potatoes
- Rice pilaf
- Sautéed spinach
- Roasted vegetables
Troubleshooting advice:
- If the beurre noisette mixture burns, start over with fresh butter.
- If the prosciutto falls off during cooking, use toothpicks to secure it in place.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Beurre noisette is a French term that means "hazelnut butter." It is made by cooking butter until it turns golden brown and has a nutty aroma.
Flavor profiles:
- The salmon is rich and buttery with a crispy prosciutto crust. The beurre noisette adds a nutty and slightly sweet flavor, while the lemon juice adds a bright and tangy note.
Serving suggestions:
- Serve the salmon as a main course for a dinner party or special occasion.
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