West Coast Salmon Saltimbocca with risotto

by Jonathan Cheung

Saltimbocca means ‘jumps in the mouth in Italian’, it’s the classic combination of prosciutto with sage, here with Canadian West Coast Salmon and a super easy oven risotto.

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Salmon Fillets Saltimbocca

  • 4 x 200g Wild Salmon filets, boneless & skinless
  • Salt & Pepper
  • 8 thin slices Italian Prosciutto
  • 20 Sage leaves
  • 2 Tbsp. Butter

Oven-baked Risotto rice

  • 4 slices Bacon, diced
  • 1 small Onion, diced
  • 2 Tbsp. Butter
  • 1 1/4 cups / 300mL Dainty Risotto Rice
  • 1/4 cup / 60mL White Wine
  • 1 cup / 250 mL Cherry tomatoes, halved
  • 3 cups / 750mL Chicken Stock
  • 1/4 cup / 60 mL Parmesan Cheese, grated
  • Salt & Pepper



Heat the Oven to 400*. In an oven proof dish, sauté the bacon over medium high heat until golden, about 3-5 minutes. Add in the butter and the onion. Continue to sauté for 3-4 minutes. Add in the rice and stir to combine. Add the wine and allow to cook for 2 minutes. Stir in the cherry tomatoes and chicken stock, cover, and place in the oven for 15-18 minutes, until the rice is cooked.


Meanwhile, prepare the salmon by seasoning with salt & pepper. Place 2 sage leaves on top f each filet and wrap with 2 slices of the prosciutto, with the loose ends underneath (on the bottom side of the fish).


Heat a large sauté pan over medium high heat. Add the butter, and when melted, add the prepared salmon, sage (top) side down. Cook on the one side for 1-2 minutes, or until the prosciutto is golden and crips. Flip the fish and transfer the pan to the oven. Allow to finish cooking in the oven for 10 minutes.


To finish, stir the grated parmesan into the risotto. Adjust seasoning with salt and pepper. Spoon a generous portion on each plate and top with the filet of salmon.

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