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!
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
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!
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
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
