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Sautéed Salmon “Saltimbocca”
- Makes
4
Light Main-Course - Difficulty
Easy
Published 2001
Saltimbocca, a dish popular in Rome, is made from thin slices of veal each covered with a thin slice of prosciutto and a leaf or two of fresh sage. I cook the same dish with salmon, cut into scallopini (escalopes) like the veal.
Ingredients
4 ½ inch 5 inches
Method
Season the escalopes with pepper. Trim the prosciutto slices so they are the exact size as the salmon slices and place a slice on top of each piece of salmon. Place 2 sage leaves on top of the prosciutto and slide a toothpick or wooden skewer through the leaf—thread it so it goes through each leaf, the prosciutto and the salmon in 2 places. (You’ll need 2 toothpicks per escalope.) Sauté the sli
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