Prosciutto-Wrapped Salmon with Roasted Red Pepper–Parsley Sauce | America's Test Kitchen

Ingredients

• ½ cup minced fresh parsley
• ¼ cup jarred roasted red peppers , rinsed, patted dry, and chopped fine
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons capers , rinsed and minced
• 1 tablespoon sherry vinegar
• 2 garlic cloves , minced
• ½ teaspoon smoked paprika
• ⅛ teaspoon table salt
• 4 (6- to 8-ounce) skinless salmon fillets , 1 to 1½ inches thick
• ½ teaspoon table salt
• ½ teaspoon pepper
• 8 thin slices prosciutto (4 ounces)
• 1 tablespoon vegetable oil