Roasted Salmon with Zucchini, Prosciutto and Tomato Broth

10 ounces
wild salmon
3 ounces
1 pint
1 cup
1 cup
summer squash
1 cup
1 cup
pearl red onion
1/2 cup
spanish onion
1/4 cup
1/4 cup
4 tbsp
extra virgin olive oil
2 tbsp
white wine vinegar
3 sprigs
2 sprigs
1 tbsp
1 tsp
black pepper
1/2 tsp
crushed red pepper
  1. Fry the prosciutto in 1 tablespoon of olive oil in a sauce pan for 1-2 minutes or until crisp, remove from oil and drain on paper towels.

  2. Add Spanish onion, celery and simmer for 5-7 minute or until onions have become translucent, add black and red pepper cook for another 1-2 minutes until spices have become aromatic.

  3. Add tomatoes and cook 8-10 minutes or until tomatoes have lost most of their liquid.

  4. Add white wine and allow to cook for 3-4 minutes allowing the alcohol to evaporate.

  5. Add ¼ cup water and herbs, reserving one marjoram sprig for garnish, cook for another 10 minutes then strain through a fine mesh strainer.

  6. Saute red onions with 1 tablespoon of olive oil 1-2 minutes gently browning the onions, deglaze with white wine vinegar and cook 5-7 minutes or until tender, season with 1 tsp salt.

  7. Saute zucchini, summer squash and fennel wedges in 1 table spoon of olive oil 1-2 minutes on each side until tender, season with 1 tsp salt.

  8. Slice the salmon in two pieces, season with 1 teaspoon of salt and sear skin side down in 1 tablespoon of olive oil 3-4 minutes until skin is crisp, turn salmon and continue to cook on the flesh side for an additional 1-2 minutes or until medium rare.

  9. Serve the roasted salmon over the zucchini, summer squash, fennel, red onions and broth garnish with crispy prosciutto, marjoram leaves and olive oil.


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