Salmon à la Navarraise
Hailing from the landlocked river valleys of Navarre in northern Spain, this regional specialty combines fresh river salmon with the region's famed cured pork (jamón Serrano). The cured ham acts as a protective, savory layer that insulates the delicate fish while infusing rich, cured fat into the flesh as it sears.
Ingredients(2 people)
- 2 salmon fillets (150g each)
- 4 thin slices Serrano ham or Prosciutto
- 2 cloves garlic, thinly slivered
- 1/4 cup dry white wine
- 1 tbsp olive oil
- 1 tbsp cold butter
- Fresh parsley, chopped
Skip salting the raw salmon entirely; the cured ham provides all the seasoning the fish needs.
Method(10 minutes)
- 01 Wrap each salmon fillet tightly around the center with two slices of ham.
- 02 Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3 minutes per side until the ham is crisp and the fish is cooked through. Remove salmon to a plate.
- 03 Add slivered garlic to the pan and cook for 30 seconds until fragrant.
- 04 Pour in the white wine to deglaze, simmer for 1 minute until reduced by half, then stir in cold butter and parsley to form a glossy sauce. Spoon over the salmon.
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