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Salmon Saltimbocca

List of Ingredients




4 salmon escalopes, about 1/2-inch thick and 5 inches on each side, about 4 oz. each; see note

Pepper

4 thin (but not paper-thin) slices prosciutto, each slice large enough to cover an escalope

8 fresh sage leaves

6 tbs. butter

1/4 cup dry white wine





Recipe



Season the escalopes with pepper. Trim the prosciutto slices so they are the exact size of the salmon slices, and place a slice on top of each piece of salmon. Place 2 sage leaves on top of the prosciutto and slide a toothpick or wooden skewer through the leaf -- thread it so it goes through each leaf, the prosciutto and the salmon in two places. (You'll need two toothpicks per escalope.)



Saute the slices, prosciutto side down first, in a nonstick or well-seasoned pan in 2 tablespoons of butter for about 2 minutes. Make sure the pan is hot and the butter frothy before you add the salmon, and give the pan a little shake as soon as you put in the escalopes to keep them from sticking. Turn them over gently with a long spatula and cook for about 30 seconds on the second side. Transfer the salmon to heated plates and gently pull out the toothpicks. If the salmon is too hot to handle, pull the toothpicks out with a small pair of pliers.



Pour the burned butter out of the saute pan and add the remaining butter. Heat over medium heat until it barely begins to brown, add the white wine, and boil for about 1 minute. Spoon the sauce over the salmon and serve.



Makes 4 light main-course servings, or 4 first-course servings.






Note: An escalope is simply a relatively thin slice of just about anything. It takes a little practice and a thin, flexible knife, but most of the technique can be learned by just using common sense.



To cut a salmon fillet into escalopes, first remove any pin bones. If you buy a whole fillet or a large piece, make sure the skin is attached to make the salmon easier to work with. If you have a tail-end piece, start 4 or 5 inches up from the end and cut at an angle into the salmon. Hold your left hand over the part of the salmon you're going to slice, and slide the knife toward the tail, keeping the slice the same thickness. Continue cutting the same way, working back along the fillet, starting about an inch up toward the head for each slice.