Salmon Saltimbocca
Classic saltimbocca is veal, but the definitive flavour is prosciutto and sage. So, for something deliciously different, why not mix it up for a little Tasmanian salmon.
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Ingredients
- 8 x 115g pieces skinless salmon, all bones removed*
- sea salt flakes and freshly-ground black pepper
- 24 sage leaves
- 12 thin slices prosciutto
- 2 punnets cherry tomatoes
- 1 red onion, finely sliced
- 8 cloves garlic, sliced
- 2 tsp capers
- 2 sprigs rosemary
- ½ cup extra virgin olive oil
- 1 cup artichoke hearts, quartered
- 1 bunch dill, chopped
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