Balsamico e Burro! Park me in a chair, tighten my seat belt and hand me a fork! An ‘armchair’ vacation made in culinary heaven!
This fresh Coho Salmon, wrapped with Speck prosciutto, in Balsamic, garlic and butter sauce will induce severe ‘Vacation’ brain. It’s pretty easy to create, too!
Salmon, boned and cut into 6 oz portions
Speck prosciutto, have thinly sliced when you purchase
Fresh rosemary, finely minced
Shallot, julienne
Garlic, thinly sliced
Cold unsalted butter, cut into large cubes
Salt and pepper
Fresh Italian parsley, minced
Extra virgin olive oil
Salt and pepper the salmon fillets. Massage a small amount of the minced rosemary into each. Wrap with a slice of Speck Prosciutto. Heat a small amount of oil in a thick bottom saute pan. When it’s hot, add the salmon, top side down first. Make sure the Speck stays in place. When the first side is done, carefully turn the fish over in the pan. As it’s cooking, add the julienne shallot and garlic. Watch that you don’t over cook the garlic! When the fish is done, transfer to a plate to rest and finish cooking. When the shallot and garlic are sweated and lightly browning, add balsamic vinegar. Reduce 75% of the liquid. Take the pan off the heat and add a small amount of the butter. Whisk until dissolved. Add more butter. When you have a beautiful glossy sauce, quickly add the parsley and you’re done! Quickly plate the salmon and top with the Balsamico e burro.
The dish above featured low carb and gluten free steamed spaghetti squash that has been tossed with a lovely Marinara sauce and Pecorino Romano. The fresh beans were cooked with more of the lovely Speck.
The best kind of vacation! Travel anywhere you want for the price of a meal and no suitcase to unpack later!