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Salmon "Saltimbocca" with Red Wine-Herb Butter
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| Salmon "Saltimbocca" with Red Wine-Herb Butter |
| 02.13.04 (4:52 pm) [edit] |
Salmon "Saltimbocca" with Red Wine-Herb Butter
Created by: Robert Mondavi Winery Sr. Executive Chef, Sarah Scott
Serves: 6
Ingredients:
6 6-oz pieces of salmon filet
6 thin slices prosciutto
6 medium basil leaves
2 tablespoons olive oil
salt and pepper
1/2 lemon
1 cup dry red wine
1 large shallot, peeled and finely minced
1 clove garlic, peeled and finely minced
1/2 pound butter, at room temperature
1 1/2 tablespoons finely chopped mixed herbs: parsley, chives, tarragon, and/or thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
Directions:
For the salmon: Season salmon filets with salt and pepper. Place a basil leaf on the top of each piece of salmon. Wrap a prosciutto slice around each salmon filet, enclosing the basil leaf. Secure with a toothpick, if necessary. Place in refrigerator until 15 minutes before cooking.
For the butter: Place the red wine, minced shallots and garlic in a small saucepan. Bring to a boil, then turn heat down and simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely. Place the butter in the bowl of a mixer or food processor. Add the cooled red wine mixture, salt and peppper and lemon juice. Mix or blend thoroughly. Add the herbs and mix well.
Taste for seasoning and adjust, if necessary. Place butter in a container, or roll into a log and wrap in plastic wrap. Refrigerate until ready to use. (Can be frozen for up to one month.)
To finish: Preheat oven to 350 F. Remove salmon from the refrigerator. Heat olive oil in a large saute pan over medium high heat. Place half the salmon filets in the pan. Cook until golden brown, about 3 minutes, then turn over. Cook until browned, another 3 minutes, and remove to a baking sheet. Repeat with the remaining 3 salmon filets. Place in the oven and finish cooking, another 5-8 minutes, or until done. Remove from oven. Squeeze the juice of half a lemon over all the salmon filets. Top with a slice or scoop of the Red Wine Herb Butter.
Suggested wines: Robert Mondavi Winery Carneros District Pinot Noir
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