The Primal Gourmet: “BBQ” Blackened Salmon with Crispy Prosciutto
THE PRIMAL GOURMETwith Paul Guse and Nicole Gliddon
Are you looking for an easy weeknight meal? This BBQ seasoned salmon is finished with a perfect sear and topped with crispy prosciutto. Paired with a quick cauliflower and parsnip puree and sautéed vegetables, it’s quick, easy, and better yet – healthy.
“BBQ” BLACKENED SALMON WITH CRISPY PROSCIUTTO
4 fresh 6oz salmon fillets
1/4 cup favorite BBQ dry rub
4 slices prosciutto
One bunch rainbow carrots
French green beans
1/2 head cauliflower
2 large garlic cloves
Extra virgin olive oil
Salt and pepper
For the salmon, take a large zip lock bag and place fillets in bag and evenly coat with the dry rub. Let sit in the refrigerator for at least 1 hour, but the longer the better. 24 hours is ideal.
Remove salmon from the refrigerator to allow to come up to room temperature which helps the fish cook evenly and allows for a nice “crust”.
Steam the cauliflower and parsnips until tender. About 10 minutes. Roasting gives a better flavor and if time allows roast the cauliflower, parsnips, and garlic for about an hour at 350 degrees with a drizzle of olive oil and seasoned with salt and pepper. Once the cauliflower/parsnips are done, transfer to a blender or food processor and add just enough chicken stock to create a thick “mashed potato” consistency.
Meanwhile, sautée the carrots cut-side down and french beans over medium heat with a little olive oil and seasoned with salt and pepper. Allow the carrots to caramelize which may take several minutes. Once caramelized with a slight color, turn carrots over and reduce heat.
Heat a cast iron pan over medium heat. Add a tablespoon of olive oil to heat until it just begins to shimmer. Add salmon flesh side down, make sure you hear the “sizzle” and let cook without moving for 6-7 minutes or until a nice crust has developed. Add a tablespoon of butter. Carefully turn fish to the skin side for another 6 minutes or until cooked through spooning melted butter over the flesh. I like to turn the fish back onto the flesh side for just a few seconds and then plate flesh side up to rest before serving off the heat.
In the same pan that the fish was cooked, crisp the prosciutto and serve. Garnish with lemon zest.
We finished our dish with a soft-boiled quail egg rolled in coarse black pepper and black truffle and fried basil.