Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2012
Fresh Garlic Aioli:
MethodCut tops off garlic heads, exposing cloves. Place in baking dish; drizzle with 3 tbsp of the garlic oil. Bake in 350°F (180°C) oven until tender, about 1 hour. Let cool slightly; slip cloves out of skins and set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Fresh Garlic Aioli: Meanwhile, in food processor, purée garlic, egg, lemon juice, salt and pepper until smooth. With motor running, slowly add oil in steady stream until thickened and opaque. Transfer to small bowl and refrigerate. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Wrap each fish fillet in prosciutto, leaving loose ends on bottom. Place 2 sage leaves on top of each fillet and secure with toothpicks.
Heat nonstick skillet over medium-high heat. Brush remaining garlic oil on both sides of bread; fry, in batches, until golden brown on both sides, about 1 minute per side. Remove from pan and keep warm on baking sheet in 200°F (100°C) oven.
Wipe out skillet with paper towel. Add 2 tbsp of the butter and heat over medium-high heat until beginning to foam. Add fish, sage side down; cook for 2 minutes. Gently turn; cook until prosciutto is crispy on bottom, about 2 minutes. Remove toothpicks from fish. Place fish on ovenproof platter and keep warm in oven.
Wipe out skillet with paper towel. Add remaining butter and heat until starting to brown. Add wine and roasted garlic; cook for 1 minute. Reduce heat to low; keep sauce warm.
To serve, spread 2 tsp of the garlic aioli on each slice of toast. Place 1 slice on each of 4 plates. Place fish on top.
Divide sauce among plates, drizzling on fish and around toast. Serve with remaining aioli. Garnish with remaining sage.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 1640 mg
- Sugars 1 g
- Protein 50 g
- Calories 131.0
- Total fat 85 g
- Potassium 947 mg
- Cholesterol 233 mg
- Saturated fat 22 g
- Total carbohydrate 36 g
- Iron 25.0
- Folate 21.0
- Calcium 14.0
- Vitamin A 24.0
- Vitamin C 18.0