Prosciutto Wrapped Salmon

Prosciutto Wrapped Salmon Dish Guide

Serves 4

Five Ingredients

4 six ounce salmon filets

½ cup apricot preserves (or fruit preserves of your choosing)

1/3 cup fresh cranberries (can use frozen too)

Pinch of fresh tarragon or basil

8 pieces of thinly sliced prosciutto

From the Pantry

1 T Dijon mustard

2 T olive oil

Preheat your oven to 425 F.

Add a dash of mustard to the top of each filet and brush to coat the fish. Season with salt and pepper. Wrap each filet in 2 pieces of prosciutto. Drizzle some oil over the wrapped fish and brush on. Place on a lined baking sheet and in the oven and cook to your liking (we recommend around 135 F internally – about 12-15 minutes depending on thickness of the filet).

While the fish cooks, cut the cranberries in half and add them to a small pan or sauce pot over medium heat. Add in the fruit preserves along with a tablespoon or two of water. Stir and cook for 3-5 minutes or until cranberries have softened and mixture is homogenous and just thickening. It will thicken more as it cools so if it already looks to thick, add a splash more water. Tear in few leaves of fresh tarragon or basil and remove from the heat.

When the salmon is cooked, serve it with any side you wish (we like it over wild rice) and spoon the sauce over top and garnish with more fresh tarragon.