Best Salmon Crisp Prosciutto Salad Recipes

Prosciutto Maple Salmon image

Provided by Silvia Ribas

Time 20m

Number Of Ingredients 5

3 4-6 oz salmon fillets
1/4 lb uncured prosciutto
1 tbsp olive oil
1 tbsp maple syrup
fresh dill to garnish (optional)

Steps:

Preheat oven to 400F degrees.
Wrap salmon tightly with prosciutto slices.
Heat oil in a cast iron skillet or any oven safe skillet. Place fillets in the pan and cook for about 2-3 minutes each side until the prosciutto is light golden brown. Remove from heat and brush the salmon with maple syrup.
Transfer the entire pan to the oven. Bake for 10 minutes.

Crispy Salmon with Cucumber Salad and Spicy Mayo image

Provided by Gabriela Rodiles

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons rice vinegar, white wine vinegar or red wine vinegar
2 tablespoons fresh lime juice (from 1 lime) or lemon juice
1 tablespoon toasted sesame oil or neutral oil
Kosher salt
One 12-ounce package Persian cucumbers (about 7 cucumbers), or 12 ounces English cucumbers sliced into half-moons
1/2 cup lightly packed cilantro leaves
1/4 cup roasted salted peanuts, or any other roasted salted nut, roughly chopped
1/4 cup mayonnaise
1 tablespoon chile-garlic sauce, sambal oelek or hot sauce
1/4 cup vegetable oil or other neutral oil
Four skinless or skin-on salmon fillets, preferably center cut (6 to 8 ounces each)
3/4 cup arrowroot flour or cornstarch
1/4 teaspoon cayenne pepper or crushed red pepper

Steps:

Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

Prosciutto-Wrapped Salmon image

Yield Makes 6 servings

Number Of Ingredients 3

6 (6-ounces) center-cut pieces of salmon fillet, skinned and halved crosswise
12 very thin slices prosciutto (1/4 pound)
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 425°F.
Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed. Transfer, seam sides down, to an oiled large shallow baking pan. Season with pepper and drizzle each piece with 1/2 teaspoon oil. Bake in middle of oven until just cooked through, 8 to 9 minutes.
Serve overHerbed Bean Ragout