Sautéed Salmon “Saltimbocca”


Preparation info

  • Makes


    Light Main-Course
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

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 sli