Proscuitto Wrapped Salmon with Warm Lentil Salad Recipe Paired with Luca Pinot Noir 2009

Proscuitto Wrapped Salmon with Warm Lentil Salad
Paired with: Luca Pinot Noir 2009

Wrapping proscuitto around salmon filets is an easy way to dress up fish while adding some intense flavour.  Salmon pairs well with medium bodied, bright and fruity red wines, and Pinot Noir is a classic pairing.

Try this simple and elegant recipe with Luca Pinot Noir 2009 from the Uco Valley in Argentina. The wine is layered with strawberry and raspberry flavours, while offering a velvety texture lingering finish.

Proscuitto Wrapped Salmon
Serves 4

4 salmon filets (6 oz. center cut, skinless)
1 ½  tbsp Dijon mustard
4 slices proscuitto or Serrano ham
Salt and Pepper

Warm Lentil Salad

1 ½ cup French green lentils, rinsed
2 bay leaves
2 whole cloves garlic, peeled
5 cups water
Juice one lemon
2 tbsp Sherry vinegar
3 tbsp olive oil
½ tsp salt
1 cup very finely diced sweet bell pepper
¼ cup very finely diced red onion
3 tbsp Italian parsley, minced
2 tbsp fresh basil, thinly sliced
2 tsp fresh thyme, minced

Season each salmon filet with salt and pepper and then evenly spread with Dijon mustard. Center each filet on a slice of proscuitto and wrap tightly so that the middle of the filet is wrapped, leaving both ends exposed. Place the wrapped filets on a parchment lined baking sheet, seam side down. Cover and chill.

In a saucepan place the rinsed lentils and cover with water. Add the bay leaves and garlic cloves. Bring liquid to a boil and reduce to simmer. Continue to cook until the lentils are tender, about 20 minutes. Drain off the water and remove the bay leaves and garlic.

While the lentils are cooking, preheat the oven to 400 F. When the lentils have about 10 minutes left, place the tray of wrapped salmon filets in the oven and bake for 10 minutes . The salmon should be just cooked through and the proscuitto should start to become crispy.

In a large bowl combine the lemon juice and Sherry vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. Add the warm, drained lentils and toss to combine. Add the sweet pepper, onion, and herbs. Season with salt and pepper to taste.

Serve each salmon filet on a bed of warm lentil salad.

Recipe created by Christie Pollard for Trialto Wine Group

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