Salmon Recipe
DESCRIPTION: Sauteed proscuitto and sage-wrapped salmon filet served on a
grilled rustic french bread slathered with fresh garlic aioli, topped with a Okanagan Sauvignon Blanc/roasted garlic sauce. Serves: 4. Time to prepare: 1.5 hours
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Pre-heat oven to 350 F. Cut the tops of the whole garlic heads off, exposing the cloves. Place the heads on a baking dish. Drizzle 1 tbsp. of roasted garlic oil over the top of each head, reserving the remaining 2 tbsp. for later. Bake for 1 hour or until the cloves are tender. Once cooked, remove the cloves from the skins and set aside. While the garlic is roasting, prepare the garlic aioli.
Combine the peeled and chopped garlic, egg, lemon juice, salt, and pepper in a blender and puree. Turn the blender down to its slowest speed. Slowly add the olive oil (in a thin stream) and continue to process until the mixture forms an emulsion and is thick in consistency. Transfer the aioli to a small bowl and refrigerate.
Turn down oven to 200 F. Wrap each of the salmon fillets in prosciutto, loose ends to the bottom. Place 2 sage leaves on top of each of the fillets and gently attach with tooth picks. Reserve the remaining sage leaves for later.
Heat a non-stick frying pan to medium high heat. Brush remaining 2 tbsp. of roasted garlic oil on both sides of the 8 french bread slices. Fry in batches until golden brown. Once done, place on
a baking sheet and put in the oven to keep warm. Wipe out the Frying pan with a paper towel.
Place 2 tbsp. of butter into the non-stick frying pan, re-heat to medium high heat or until the butter starts to foam. Place the wrapped salmon fillets sage side down. Saute for 2 minutes. Gently turn over and continue to saute for another 30 seconds or until prosciutto is crispy. Once done, remove the toothpicks, place salmon filets on an oven proof platter. Place in the oven to keep warm.
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