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.
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 slices, prosciutto side down first, in a nonstick or well-seasoned pan in
Pour the burned butter out of the sauté pan and add the remaining butter. Heat over medium heat until it barely begins to brown, add the white wine, and boil for about 1 minute. Spoon the sauce over the salmon and serve.
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