Sautéed Salmon “Saltimbocca”

Name: Sautéed Salmon “Saltimbocca”
Yield: Makes 4 Light Main-Course or First-Course Servings
Cuisine: Italy
Ingredients: 4 thin (but not paper-thin) slices prosciutto, each slice large enough to cover an escalope; pepper; 4 salmon escalopes, about ½ inch thick and 5 inches on each side (about 4 ounces each); 6 tablespoons butter; 8 fresh sage leaves; ¼ cup dry white wine

Preparation info

Makes
4
Light Main-Course

Difficulty
Easy

Appears in

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.

Ingredients

4 salmon escalopes, about ½ inch thick and 5 inches on each side (about

Europe
Italy
Rome
Main course
Starter
Mediterranean

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