Salmon with Lemon-Shallot Relish and Prosciutto Chips

Baking thin slices of prosciutto results in salty, crispy chips that are delicious as a garnish on salmon or salads.

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 6
KEY: Roasting, Dinner Party, Fast, Healthy, Dinner

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  • 4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips
  • 5 tablespoons extra-virgin olive oil
  • Six 6-ounce skinless salmon fillets
  • Salt and freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons snipped chives
  • 2 small shallots, very finely chopped
  • 2 teaspoons finely grated lemon zest
  • Lemon wedges, for serving

How to make this recipe

  1. Preheat the oven to 400°. Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.
  2. Brush the baking sheet with 1 tablespoon of the olive oil and arrange the salmon fillets, skinned side down, on the sheet; season with salt and pepper. Roast the salmon for about 10 minutes, or until just cooked through.
  3. Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper. When the salmon is done, transfer the fillets to plates, top with the lemon-shallot relish and crisp prosciutto and serve at once with lemon wedges.

Suggested Pairing

A creamy, full-bodied Napa Valley Chardonnay with hints of lemon will mirror the salmon's richness and echo similar flavors in the relish.

Contributed By Published October 2002

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