Simple Traditional Saltimbocca of Salmon Recipes

Saltimbocca of Salmon


Serve 4
Work Time: 20-25 minutes
Cooking Time: 1-2 minutes


Chef Chambrette, a legend at La Varrenne cooking school, introduced me to this variation on traditional saltimbocca of veal. Slices of salmon are marinated in olive oil and herbs, wrapped around smoke salmon, and sautéed. A light tomato-basil garnish is the finishing touch.


Getting ahead

The salmon slices can be marinated and rolled up to 4 hours ahead and kept refrigerated. They should be sautéed just before serving.
*plus 1.5-2 hours marinating time

  • 1kg fresh salmon fillet, with its skin

  • 5-7 sprigs of fresh basil

  • 250g sliced smoked salmon

  • 45g butter

  • Salt and pepper

For the marinade

  • Juice of ½ lemon

  • 175ml olive oil

  • 3-4 sprigs of fresh thyme

  • 2 bay leaves

  • For the tomato-basil garnish

  • 4 tomatoes, total weight about 625g

  • 1 small bunch of fresh basil

  • 30ml olive oil

  • 1 pinch of granulated sugar

Prepare and marinate the fresh salmon slices

  1. Rinse the salmon fillet with cold water and pat dry with paper towels. If necessary, cut out the remnants of the central bone and pull our any pin bones with the tweezers.

  2. With the tail facing away from you and working towards it, use the filleting knife to cut 12 diagonal slices from the salmon, making slices which are as thin and even as possible. Leave any skin behind.

  3. Make the marinade; put the lemon juice and oil in shallow dish. Strip the thyme leaves from the stalks and add to the dish with pepper. Crush the bay leaves into the dish.

  4. Add the slices of fresh salmon to the marinade. Cover and marinate the slices in the refrigerator, 1 hour. Meanwhile, make the tomato-basil garnish.

Make the tomato-basil garnish

  1. Cut the cores from the tomatoes; score and “X” on the base of each. Immerse in boiling water until the skin starts to split, 8-15 seconds. Transfer to cold water. When cold, peel off the skin. Cut crosswise in half, squeeze out the seeds, then chop.

  2. Strip the basil leaves from the stalks and pile them on the chopping board. With the chef’s knife, coarsely chop the leaves.

  3. Mix the tomatoes with the oil and chopped basil and season to taste with salt, pepper, and a pinch of sugar. Let stand to marinate 30-60 minutes at room temperature.

Roll and cook the saltimbocca

  1. Transfer the fresh salmon slices from the marinade to paper towels. Pat dry with paper towels.

  2. Strip the basil leaves from the stalks. Cut the smoke salmon slices into pieces the same size as the fresh salmon slices.

  3. Assemble the saltimbocca: arrange a piece of smoked salmon on top of each of 3 fresh salmon slices. Put a basil leaf in the centre of each piece of smoked salmon.

  4. Roll up the assembled saltimbocca. Secure each with a cocktail stick, threading it in and out along the seam.

  5. Assemble and roll the remaining fresh salmon slices, pieces of smoked salmon, and basil leaves in the same way.

  6. Heat the butter in the frying pan and add a batch of salmon saltimbocca, leaving space around them in the pan.

  7. Cook the saltimbocca over high heat, turning them occasionally, until lightly browned on all sides, 1-2 minutes.

  8. Test the saltimbocca for tenderness by piercing with a skewer. Remove from the pan and keep them warm while you cook the remaining saltimbocca.

To serve

Remove the cocktail sticks from the saltimbocca. Arrange them on warmed individual plates and serve this simple salmon recipes at once with the tomato-basil garnish.
 

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