Prosciutto butter on seared salmon
A flavorful butter blended with Italian prosciutto and fresh rosemary accompany seared salmon steaks
Equipment
- cutting board
- knife
- plastic wrap
- Saute pan
- mortar or a mixing bowl and spoon
Ingredients
- 1/2 cup butter 1 stick, unaslted, at room temperature
- 2 slices prosciutto
- 1 tbsp rosemary fresh, chopped
- 2 5 oz salmon steaks
- 1 tbsp avocado oil
- salt and pepper to taste
Instructions
- Gather your ingredients
- Cut the butter into chunks and place them in a bowl; blend the butter with a fork until creamy1/2 cup butter
- Remove the leaves from the rosemary sprigs and chop them finely; add the rosemary to the butter and mix well1 tbsp rosemary
- Chop the prosciutto; add to the compund and mix well until combined2 slices prosciutto
- Reserve some of the butter for the recipe; spread the remaining compound into a piece of plastic wrap and roll inot a log; store in the refrigerator until the next use
- Preheat a sautee pan with the avocado oil on high heat; season the salmon with salt and pepper; quickly sear the salmon steaks, about 3-4 minutes per side; place 1 tablespoon of prosciutto butter over the steak and an additional tablespoon on the pan if desired, just 1 minute prior to being done. Serve immediately and enjoy!2 5 oz salmon steaks, 1 tbsp avocado oil, salt and pepper to taste
Notes
My husband inspired this recipe when he suggested I try to make a compound butter with some leftover prosciutto. So, I tried to make it and I served it with salmon. The flavor was so good with the umami hint from the prosciutto, the freshness of the rosemary, and the sweetness of the salmon.
Nutrition
Calories: 137kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 117mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.4mg