Prosciutto-Wrapped Salmon with Rosemary Butter

The Star Tribune's editor Lee Svitak Dean offered this recipe in last week's Taste section.  Having tried it, I have to say I was impressed.  It's a simple recipe that produces a moist and flavorful piece of fish.  (I don't know about you, but in my hands, salmon tends to get dry.)  However, if I could make one small improvement, Lee, I would add a smear of mango chutney under that prosciutto wrap for a tangy note.


Prosciutto-Wrapped Salmon with Rosemary Butter
Serves 4
Adapted from the Star Tribune, July 29, 2011

2 Tblsp butter, at room temperature
1 tsp fresh rosemary, minced
salt and pepper
1 1b salmon fillets, at least 3/4" thick at the thickest part
4 slices prosciutto
4 tsp mango chutney or apricot preserves

Wash and dry the salmon and cut into 4 equal pieces.  Preheat the oven to 400 degrees.

Season the salmon with salt and pepper, spread a thin layer of the chutney on top and wrap each piece with a slice of prosciutto.  Place the fillets on a parchment-lined baking sheet and bake for 10-12 minutes or until just cooked through.

To make the rosemary butter, stir together the butter, rosemary and a pinch of salt and pepper.  Set aside.

To serve, place a dollop of rosemary butter on each fillet.