It’s difficult to overcook salmon when you prepare it this way: lightly seasoned with a touch of ground ginger, rolled and wrapped in prosciutto that crisps in the pan and in the oven. Lay the slices of salmon on a bed of dressed greens, and you’ve got another plateful of warmth and crunch.
You’ll need kitchen twine for the salmon.
Serve with warm corn bread or focaccia. Adapted from “Bacon Nation: 125 Irresistible Recipes,” by Peter Kaminsky and Marie Rama (Workman, 2013).
Crusted Salmon With Avocado and Red Onion Salad
2 or 3 servings
For the salmon
4 or 5 thin slices prosciutto
One piece (8 to 10 ounces) skinless center-cut salmon fillet, about an inch thick
Freshly ground black pepper
Dash ground ginger
1 teaspoon extra-virgin olive oil
For the salad
1/4 teaspoon Dijon-style mustard
1 1/2 tablespoons extra-virgin olive oil
Freshly ground black pepper
6 cups mixed greens
1/2 ripe avocado
1/2 small red onion
Preheat the oven to 350 degrees. Have a medium cast-iron skillet or other ovenproof skillet at hand.
For the salmon: Lay an 8-to-10-inch-long piece of plastic wrap on a clean work surface.
Arrange the prosciutto pieces on the plastic wrap so they are slightly overlapping. Season the salmon lightly with salt and pepper and the ground ginger, then lay the fillet across the prosciutto slices. Lift the plastic wrap to begin rolling the prosciutto around the salmon.
Use the kitchen twine to tie the prosciutto-wrapped salmon roll at 1-inch intervals. Wrap the salmon roll tightly in the plastic wrap; this will help hold its shape.Heat the teaspoon of oil in the skillet over medium heat for about 30 seconds, tilting to coat the surface of the skillet.
Discard the plastic wrap from the salmon roll, then place the roll in the skillet. Cook for about 8 minutes total, turning to sear different sections, until the prosciutto is lightly browned all over. Transfer the skillet to the oven; cook for 4 or 5 minutes, until the interior temperature of the salmon registers 120 to 125 degrees. Transfer to the stove top (off the heat) and tent loosely with aluminum foil; the salmon’s temperature will rise another 5 to 10 degrees.
While the salmon rests, make the salad: Squeeze the lime into a jar with a tight-fitting lid (watch for seeds), then add the mustard and oil. Season with salt and pepper to taste. Seal and shake to form an emulsified dressing.
Place the greens in a mixing bowl. Peel the avocado half and cut the flesh into thin slices. Cut the red onion into very thin slices. Add to the greens along with half of the dressing and toss lightly to coat. Divide between plates.
Discard the kitchen twine from the prosciutto-salmon roll. Cut crosswise into 1-inch slices, arranging them on top of each salad. Drizzle each portion with the remaining dressing. Serve right away.
Per serving (based on 3): 290 calories, 21 g protein, 9 g carbohydrates, 19 g fat, 3 g saturated fat, 45 mg cholesterol, 480 mg sodium, 4 g dietary fiber, 3 g sugar