Summary

Preparation Time: 5 min
Cook Time: 15 min
Servings: 4
Meal type: Main
Cost: $16.00 ($4 per person)

Recipe Rating:  

Ingredients

• 4 salmon fillets (6oz, 175g) ~ $12.00
• 1/4 cup (60mL) of grainy mustard ~ $0.50
• 4 (thin) slices of prosciutto $3.57
• Sea salt, ground pepper

Instructions

1.Preheat oven to 375°F (190°F).
2. Season the salmon filets with a sprinkle of salt and pepper.
3. Evenly spread the mustard on the top surface of each filet.

4. Tightly roll each fillet in a slice of prosciutto so that the end is weighed down beneath the salmon.

5. The filet should be sitting on the seam and the ends of the salmon will protrude beyond the prosciutto.
6. Place wrapped fillets on a baking pan, seam side down.
7. Bake until done – about 15 min.

Quick Notes

I didn’t specify the thickness of the prosciutto when ordering it at the grocery store so it was way too thick. I’d recommend getting the thinnest slices possible and get more than just 1 slice per salmon. Since my prosciutto wasn’t wrapping the salmon nicely, putting the whole thing in parchment paper really helped preserve the juices in the salmon and prevent drying out.

Variations

Michael Smith’s cookbook has a “Freestyle Variation” with every recipe. For this recipe, he suggests: “This dish is also very good with pesto, tapenade or hummous spread on the fish instead of the mustard. This technique also works very well with chicken breasts.”

Results

I like quick and simple and this definitely is quick and simple! Within 30 min we were done! There’s minimal ingredients (3 + salt/pepper) and is delicious.

I really enjoy cooking from Michael Smiths Chef at Home book. The recipes are simple, the ingredients are simple and easy to find as well. I really would recommend this book to anybody starting to cook at home.