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Prosciutto-wrapped salmon in Basque sauce recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate fish with capers, prosciutto, capsicum, and tomato for a balanced and flavorful dinner. Perfect with crusty bread for a quick and nourishing meal.
Ingredients:
  • 4 (about 125g each) skinless salmon fillets
  • 4 slices prosciutto
  • 36.40 gm extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 3 mixed capsicums, deseeded, thinly sliced
  • 20.00 ml drained baby capers
  • 400g can cherry tomatoes
  • 2 fresh bay leaves
  • Crusty bread, to serve
Instructions:
  • Season the salmon generously. Wrap a slice of prosciutto around the thickest part of each fillet. Heat 1 tablespoon of oil in a large frying pan over medium-high heat, then add the salmon. Cook for about 6 minutes, flipping halfway through, until golden and almost cooked through. Transfer the salmon to a plate.
  • In a heated pan, combine onion, capsicum, capers, and garlic with oil. Cook for 5 minutes, stirring occasionally. Pour in tomatoes, then add 1/4 cup of water to the tomato can and pour the liquid into the pan. Mix in bay leaves, season well, cover, and simmer over medium heat for 15 minutes until vegetables are very soft, stirring occasionally.
  • Place the salmon back in the pan, gently nestling it into the flavorful sauce. Cover and cook for 1-2 minutes until heated through. Enjoy with some crusty bread on the side.

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