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PROSCIUTTO WRAPPED SALMON FILLET WITH WILTED SPINACH AND LEMON BEURRE BLANC

PROSCIUTTO WRAPPED SALMON FILLET WITH WILTED SPINACH AND LEMON BEURRE BLANC

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Ingredients

Adjust Servings:
4 x 200 grams salmon fillets pin boned, skin on or off depending on preference
8 slices thin prosciutto
300 grams baby spinach
beurre blanc
Butter
extra virgin olive oil
sea salt flakes
freshly ground black pepper
Features:
  • Gluten Free
  • Serves 4
  • Medium

Ingredients

Directions

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Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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