Salmon with Lemon-Shallot Relish & Prosciutto

Page 216

Cuisine: North American | Course Type: Main Courses

(1 review)

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The recipe sounds more appetizing than it turns out to be and there is a mistake in the recipe as well. You begin by cutting your prosciutto into half inch strips and roasting them until they crisp. The recipe directs you to save the roasting pan for baking the fish but the next step has you pan-roast the fish in a non stick skillet. I just used the roasting pan and baked the fish while I made the lemon-shallot relish ... which is in fact just a vinaigrette ... tasty but nothing really special.

Once the fish comes out of the oven, you add the relish and top with the crisped prosciutto ... and both my husband and I found the prosciutto was unnecessary and we didn't really care for it -- and we both love prosciutto.

(edited 25th February 2012) (0) comment (0) useful  

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