prosciutto salmon with pasta and zucchini ribbons
Saturday, October 18, 2008 at 09:08AM 
This dish is so easy, and scalable, that I made it for a group of six friends on a weeknight. The Fontina and prosciutto elevate ordinary salmon to special-occasion status and pair well with the lemony pappardelle and zucchini ribbons.
The recipe is adapted from Fran Warde's "Food for Friends," my dog-eared, go-to book for entertaining. I've made so many of her recipes that I rarely even use the book as a reference any more; I just cook from memory.
For a lighter version, you can make it without the Fontina or without the prosciutto and it's still delicious.
Prosciutto Salmon with Pasta and Zucchini Ribbons
Serves 2
Prosciutto Salmon
2 fillets of salmon, skinned (you can ask the fish monger to skin them)
4 slices prosciutto
4 thinly sliced, rectangular strips of Fontina cheese
Salt and pepperPasta and Zucchini Ribbons
1 pound pappardelle pasta
2 medium zucchinis
zest from 1/2 lemon
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced chives or chopped parsley
Salt and pepperPreheat the oven to 400 degrees. Salt and pepper the salmon fillets. Place the cheese slices on top of the fillets so that the cheese will melt evenly over the top of the salmon. Wrap the fillets with two prosciutto slices each so that they are evenly distributed across the length of the fillet. Place the fillets on a broiler pan and cook for 12 - 15 minutes depending on the thickness of the filets.
Meanwhile, bring a large pot of salted water to a boil. Zest and juice the lemon. Using a mandoline, thinly slice the zucchini lengthwise into ribbons.
Cook the pasta as instructed on the package. The length of cooking time depends on the thickness of the pasta and can vary widely. During the last three minutes of cooking, add the zucchini ribbons to the boiling water to blanch, then drain the zucchini and pasta together.
Transfer the mixture to a bowl and add the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Garnish the mixture with minced chives or chopped parsley.
Place the salmon fillets on top of the pasta and serve.
Reader Comments (12)
This really looks quite delicious. I have a mandoline on my Christmas wish list this year. Can't believe I've gone on this long without one!
This looks so gorgeous! I'm so hungry now :)
That looks so good! I recently bought Warde's French Kitchen cookbook, but have yet to try anything out of it. My fiance loves prosciutto, so I'm sure he'd love this!
That salmon had to have been moist with the prosciutto wrapping. I too enjoy zucchini & pasta ribbons.
Beautiful pictures and a very nice and balance recipe. I can't wait to try it.
Your dishes and pictures are to die for!
I have an award for you!
http://giddygastronome.blogspot.com/2008/10/happy-halloween-eat-drink-and-be-scary.html
Thanks, Recipegirl! The mandoline is one of those "really nice to haves." I don't use it often but when I do it makes a huge difference.
Maryann: Thanks! I'm glad those photos are making you hungry!
Andrea: You won't be disappointed with Warde's French Kitchen. I've never made a bad -- or even mediocre -- recipe from any of her books.
Peter: Yes, the prosciutto does seem to keep the salmon moist and those zucchini ribbons are divine!
Buon Viaggio: Thanks! Let me know what you think of the recipe.
Nazarina: Thanks for the award! I love those chocolate recipes of yours!
WOW does that look amazing - I would have never thought to marry these two but they look like a perfect match!! Love this
Hi Angela, I've given you an award. Go to this link to see it! http://cooking-books.blogspot.com/2008/10/she-likes-me.html
Cathy: Thanks! I had never tried this combo either and was so impressed. Let me know what you think if you try it!
Andrea: Thank you so much again for this award!! You rock!
My now-husband made this exact meal for me a couple years ago for our first date. I wanted to make the salmon this weekend and blog about it, but you're the only place I could find it (he/his "helper" must have found it here!). Thanks for lending them a great meal!
You're most welcome, Books n' Cooks! This is one of my favorites, and so easy to make. What a perfect date dinner. Cheers!