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  • White Salmon Saltimbocca

    White Salmon Saltimbocca

    Serves 4


    Saltimbocca means ‘jump in your mouth’ in Italian – and it definitely is filled with flavor. This savory salmon dish is my high protein, high omega-3 version of a classic Italian veal dish. Enjoy this dish with my Garlic Roasted Asparagus!


    What You’ll Need:

    A Sharp Kitchen Knife

    A Food Processor

    A 12 Inch Stainless Steel Pan with Cover

    Measuring Cups & Spoons

    2 Kitchen Plates

    Spatula or Kitchen Tongs

    A Kitchen Spoon



    6 (4 Ounce) White Salmon Fillets

    8 – 12 Sage Leaves (depending on their size)

    8 Slices of Prosciutto

    5 Cups Fresh Tomato Puree (That’s about 5 large tomatoes)

    1 Medium Onion, Chopped

    3/4 Cup White Wine

    1/4 Cup Lemon Juice

    1 Tbsp Minced Garlic

    1 Tbsp Anchovy Paste

    4 Forkfuls Capers

    1 Tsp Sea Salt

    About 12 Grinds of Black Pepper

    Shakes of Hot Sauce to Personal Taste

    1/4 Cup + 2 Tbsp Fresh Chopped Basil

    2 Tbsp of Olive Oil


    How To Put It Together:

     1) Add the chopped tomatoes to the food processor; puree and set it aside. If you wish to have a chunkier sauce, then simply skip this step.
    2) Wrap the salmon filets: Lay a salmon filets on your work surface. Lay a couple of sage leaves on top of the filet, however many it takes to cover the filet. Lay two over-lapping pieces of prosciutto on top of the fish, covering the sage leaves then gently turn the filet over to finish wrapping it; place it on a plate. Repeat this process with the other 3 filets.
    3) Preheat a pan over medium-high heat. You will know that your pan is ready when you your hand about 1-inch above the pan surface and feel heat radiating from pan. Add a tablespoon of oil; swirl it around the pan. Place the wrapped salmon in the pan presentation side down. Allow the fish to brown; you will know that it’s ready to turn when it loosens from the pan. Turn the filets; allow to brown on the other side then transfer to a plate.
    4) Swirl the additional tablespoon of oil around the pan. Add the chopped onion to the pan: sauté until opaque. Stir in the tomato puree, add the minced garlic, white wine, lemon juice and the anchovy paste; give the mixture a stir. Bring the sauce to a light simmer; add the sea salt, fresh ground pepper, a few shakes of hot sauce and 1/4 cup fresh chopped basil. Give the sauce one more stir and add your salmon back to the pan. Cover the pan; simmer for about 5 – 7 minutes, just to get the salmon cooked through and marry the flavors.
    5) Transfer salmon to a plate. Arrange four dinner plates near the stove; divide the sauce evenly between the 4 plates, place the salmon on top, sprinkle with reserved basil.
    6) Serve and enjoy!


    Nina’s Tasty Tip:

    About 1 in 100 Salmon has white flesh. The theory for the reason is diet. Both are very high in Omega-3 fatty acids. If you are not a die-hard salmon fan, as I am, feel free to substitute Halibut or your favorite white fish.



    332 Calories
    34 grams of Protein
    9 grams of Total Carbohydrates
    5 gram of Sugar
    2 grams of Fiber
    15 grams of Total Fat
    3 grams of Saturated Fat
    0 grams of Trans Fat
    66 mg of Cholesterol
    1030 mg of Sodium
    112% RDA Vitamin B12
    50% RDA Niacin
    46% RDA Selenium
    43% RDA Sodium
    40% RDA Vitamin C
    32% RDA Phosphorus
    29% RDA Vitamin A
    24% RDA Potassium
    22% RDA Vitamin B6
    21% RDA Vitamin K
    16% RDA Thiamin
    16% RDA Pantothenic Acid
    15% RDA Vitamin E
    15% RDA Riboflavin
    14% RDA Magnesium
    14% RDA Manganese
    11% RDA Folate
    • Glycemic load: 3
    • Total Omega 3 Fatty Acids: 2439

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