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6


7 8


Remove the browned butter from the frying pan and wipe the pan clean with a paper towel.


Add the 4 remaining tbsp. of butter to the frying pan and melt until the butter just starts to brown. Add in the Sauvignon Blanc and the roasted garlic cloves. Saute for 1 minute. When done, turn the element to low to keep the sauce warm.


To assemble, remove the french bread from the oven and spread 1 tbsp. of aioli on each of the slices. Place the 2 slices of french bread, side by side, on each of 4 plates. Place the proscuitto wrapped salmon across the french bread. Divide the roasted garlic/sauvinon sauce between the 4 plates drizzling the sauce both on top of the salmon and around the sides of the french bread.


9 10


Divide the remaining aioli into 4 ramekins, garnish with the remaining sage leaves. Place the ramekin along with a demitasse spoon on each of the plates.


Serve immediately. INGREDIENTS:


For the aioli: 4 – Medium fresh garlic cloves, peeled, chopped 1 – Large egg 1 Tbsp. – Freshly squeezed lemon juice 1/2 Tsp. – Salt 1/4 Tsp. – Fresh ground pepper 1/2 cup – Extra virgin olive oil


For the Alberni Valley Signature Salmon: 4 – Whole medium sized heads of garlic 6 Tbsp. – Roasted garlic oil (extra virgin olive oil may be substituted), divided 4 – 6 oz. salmon fillets, approximately 1/2 inch thick 150g – Proscuitto, thinly sliced 6 Tbsp. – Butter, divided 200ml – Sauvignon Blanc 8 – Slices of french bread (from a medium sized loaf) 20 – Sage leaves 1 Tsp - Ground ginger


1 1/2 cups - Fresh white bread crumbs


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