Rush Hour Gourmet

Crusted Salmon With Avocado and Red Onion Salad. DEB LINDSEY / Washington Post
Crusted Salmon With Avocado and Red Onion Salad. DEB LINDSEY / Washington Post
Posted: July 26, 2013

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.

Crusted Salmon With Avocado and Red Onion Salad

2 or 3 servings

4 thin slices prosciutto

One piece (8 ounces) skinless center-cut salmon fillet, about an inch thick

Kosher salt and fresh ground black pepper

Dash ground ginger

1 teaspoon extra-virgin olive oil

For the salad:

1/2 lime

1/4 teaspoon Dijon-style mustard

11/2 tablespoons extra-virgin olive oil

6 cups mixed greens

1/2 ripe avocado

1/2 small red onion

1. Preheat the oven to 350 degrees. Have a medium cast-iron skillet ready.

2. Lay an 8-inch piece of plastic wrap on a clean work surface.

3. Arrange the prosciutto pieces on the plastic wrap so they slightly overlap. Season salmon with salt, pepper and ground ginger, then lay the fillet across the prosciutto slices. Lift the plastic wrap to begin rolling the prosciutto around the salmon.

4. Use the kitchen twine to tie the prosciutto-salmon roll at 1-inch intervals. Wrap the salmon roll tightly in the plastic wrap; this will help hold its shape.

5. Heat the teaspoon of oil in the skillet over medium heat for about 30 seconds, tilting to coat the surface of the skillet.

6. Discard the plastic wrap from the salmon, then place the roll in the skillet. Cook 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 registers 125 degrees. Transfer to the stove top (off the heat) and tent with aluminum foil; the salmon's temperature will rise an additional 5 to 10 degrees.

7. Meanwhile, make the salad: Squeeze the lime into a jar with a tight-fitting lid, then add the mustard and oil. Season with salt and pepper. Seal and shake to emulsify.

8. Place the greens in a mixing bowl. Peel the avocado half and cut the flesh into thin slices. Slice the red onion very thin. Add to the greens along with half the dressing. Toss lightly. Divide onto plates.

9. Discard the twine from the roll. Cut crosswise into 1-inch slices, arranging them on top of each salad. Drizzle each portion with the remaining dressing. Serve right away.

-Adapted from Bacon Nation (Workman, 2013)

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

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