Preparation time: 15 min
Cooking time: 15 min
Portions: 4 servings
800 gr of fresh coho salmon fillet without skin
150 gr of prosciutto or pancetta
300 gr fresh frozen spinach or 500 gr fresh
1/2 chopped onion
2 chopped garlic cloves
60 gr of mozzarella or cheese of your choice
10 gr of unsalted butter
Salt and pepper
Fry the onion and garlic in olive oil and butter then add the spinach and cook for 2 to 3 minutes. Season, and refrigerate to cool.
Cut the salmon fillet along the length to butterfly and place the prosciutto over the whole of the salmon then spread the mixture of spinach, onions and garlic, roll, tie and cover with cheese.
Bake for 40 to 45 minutes at 350F, serve hot with risotto or your favorite garnish.
Can be prepared the night before. Ask your expert fishmonger to remove the skin and butterfly your salmon fillet.