Salmon Saltimbocca and Sage Butter Sauce

Saltimbocca is a delicious and indulgent Italian dish of meat, usually veal, wrapped in prosciutto, sage and cooked in butter. This variation uses salmon fillet and pancetta slices, and is served with creamy mash, steamed broccoli and an incredible sage butter sauce – largely because it’s what I had in the fridge! Green beans work really well with saltimbocca too. The pancetta crisps up really well and leaves beautifully moist and tender salmon on the inside. Although this is not the healthiest of my recipes, it’s perfect for when you want to indulge (because you can’t always be good!) and it’s actually fairly quick and simple to make.

I’ve written a separate recipe for the mash potato and broccoli rather than combining all 3 into a complicated method, but the mash takes the longest so will need to be started before the salmon so that it’s ready to eat before the salmon comes out of the oven. The broccoli is really simple and can be done towards the end because it only takes 3 minutes.

Ingredients (for 1)

– 1 Salmon Fillet
– 5 Slices of Pancetta
– fresh sage leaves
– sea salt and black pepper
– butter
– floury potatoes e.g. king edward or Maris piper
– splash of milk
– broccoli

Recipe (for 1)

For the creamy mashed potato:

  1. Peel 2 medium potatoes and cut into quarters
  2. Add to a pan of salted boiling water and boil for 15-20 minutes until soft (stick a fork in and they should feel really soft and there should be no resistance)
  3. Drain the water away and leave the potatoes for 2 minutes for some of the moisture to evaporate
  4. Mash (or push through a potato ricer if you have one!) well with a large knob of butter, a splash of milk and plenty of salt and pepper
  5. Cover with foil and set aside to keep warm until ready to serve

For the salmon and sage butter sauce:

  1. Lay the salmon fillet skin side down on a chopping board, season with salt and pepper then lay 4-5 sage leave across the top
  2. Wrap the salmon tightly in slices of pancetta, starting at one end and continuing down the fillet to the other
  3. Place the wrapped salmon in a non stick frying pan over a medium heat and fry for 1 minute on each side, using a spatula/fish slice to hold the salmon on its sides
  4. Transfer to a baking tray and place in a preheated oven (180°C fan/200°C electric) for 15-18 minutes
  5. During the last few minutes, grab a clean frying pan and start frying a large knob of butter with a few sage leaves over a medium heat
  6. To finish the salmon, transfer from the oven to the sage butter sauce and spoon over a few times, then set aside until ready to serve

For the Broccoli:

  1. Cut off 3-4 florets from the broccoli then slice in half again vertically to give 6-8
  2. Add to a microwaveable dish with a tablespoon of water, cover with a lid or cling film, then steam for 2 mins and 30 seconds on full power (if you don’t have a microwave you can always boil or steam in the traditional way but this way is so much quicker and easier)
  3. Drain the water away and serve

To Serve

– Add the mash over a large bowl, top with the salmon, scatter over the broccoli and then drizzle over the butter sauce and crispy sage leaves from the frying pan

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