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Vital Choice at Home
Prosciutto-Wrapped King Salmon with Lentil and Arugula Salad

Recipe by Michelle Lee
This dish was created to be light-but-filling, bright-yet-rich, and filled with the fresh produce easiest to get this season. Though the recipe is written to serve two, it is very easy to adapt for one (half) or for four (double). Inspired by British chef Jamie Oliver, creator Michelle Lee decided to experiment with Vital Choice Wild Pacific King Salmon fillets wrapped in the thinnest of sliced prosciutto and roasted just a few minutes, until the prosciutto began to crisp. Prosciutto is a dry-cured Italian ham that is often served thinly sliced and uncooked. When roasted, it crisps up to a paper-thin coating around the salmon. The combination is delightful and incredibly flavorful – just six minutes is all it takes to deliver a silky, perfectly cooked king salmon portion surrounded by a tiny bit of crispy, smoky prosciutto. Balance the richness of the fish with a very fresh and light salad of warm lentils, crisp baby arugula and pink grapefruit sections, dressed with a light grapefruit vinaigrette. This recipe makes a substantial mid-day meal or delightful dinner for two. Enjoy!
Yield: Serves 2
Total Time: 45 min
Prep: 10 min
Cook: 35 min
1 cup green lentils
4 cups fresh baby arugula (or other fresh green)
½ cup Italian parsley leaves (or other fresh herb), roughly chopped
2 teaspoons grapefruit juice
½ teaspoon Dijon mustard
1 pink grapefruit
2 very thin slices best-quality prosciutto
1.  Preheat the oven to 425º F.
2.  Bring 4 cups of water plus 1 teaspoon salt to boil. Stir in lentils, reduce heat and simmer uncovered for 20 to 25 minutes, until lentils are tender, stirring occasionally. Drain lentils and set aside.
3.  While the lentils cook, section the grapefruit. Using a sharp knife, remove the top and bottom peel, including all of the white pith, to expose the flesh. Cutting down the sides from top to bottom, remove the peel completely, so all that remains is the fruit. Carefully cut along the side membrane to remove each individual section of grapefruit. Reserve the remaining membranes and flesh for the vinaigrette.
4.  To make the vinaigrette, squeeze the remaining grapefruit membrane and flesh over a strainer to remove the excess juice. Add two tablespoons grapefruit juice to a bowl with white wine vinegar, olive oil, Dijon mustard and whisk to combine. Season to taste with salt and pepper.
5.  Combine warm lentils, baby arugula and chopped Italian parsley in a large bowl. Dress with vinaigrette and season with salt and pepper.
6.  Line a baking sheet with foil and season salmon portions with salt and pepper. Wrap each skinless salmon filet with one piece of prosciutto, tucking the ends underneath the salmon portion. Drizzle each piece lightly with olive oil and roast in the center of the oven 6 to 8 minutes, until prosciutto crisps and salmon is flaky yet still moist.
7.  Serve salmon portions with lentil salad and grapefruit sections. Enjoy!
About Michelle Lee

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

I want to feature the products and preparations you’re curious about.

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