Low Carb Spicy Wrapped Salmon w Lemon Butter Haricot Verts
How to Make It
Step 1
Preheat an oven to 350 degrees and line a sheet tray with parchment paper. Set the tray aside for later. On a clean surface, lay down 2 slices of prosciutto horizontally per serving. If your salmon has the skin on, slice the skin off. Lay 3-ounce salmon fillets vertically on top of the prosciutto slices. Season the fish with seasoned salt and black pepper.
Step 2
Prepare the spicy sauce by whisking together the mayonnaise, ketchup, Sriracha, lemon juice, and curry powder in a small dish. If you don’t like spicy flavors, you can simply omit the Sriracha. You may also substitute the Sriracha with any favorite vinegar-based hot sauce. Spread the sauce across all the exposed areas of the salmon. Then, slice the avocado into thin slices. Arrange about ¾ ounce of avocado on top of each salmon fillet.
Step 3
Take the bare edges of the prosciutto and wrap them over the avocado on top of the salmon. Overlap the prosciutto slightly so it doesn’t pop up during cooking. If you wrap the prosciutto over the avocado at a slight diagonal, this will help too. Lift and transfer the wrapped salmon onto your lined sheet tray. Bake the tray for 30 minutes or until you see the prosciutto become dark pink and crispy.
Step 4
While the salmon is baking, you can quickly make the buttery haricot verts. Fill a pot with water and season the pot with the amount of salt listed. However, you can heavily salt the water at your discretion. Bring the pot to a boil and drop washed, uncut haricot verts into the boiling water. Boil the beans for just about 3 minutes – until they turn bright green and are tender enough to pierce with a fork. Immediately drain the beans but do not add them to an ice bath.
Step 5
Return the pot with the haricot verts in it to your stove over low heat. Season the beans with pepper and melt the butter into the pot. Once the haricot verts are coated in melted butter, add lemon juice and finely minced dill. Don’t let the pot come to a simmer, but just let the ingredients warm up together as the haricot verts soak up some of the butter and flavorings. This should only take an additional 2-3 minutes. Serve the hot buttery haricot verts with the finished salmon fillets.
Ingredients
- Prosciutto – 4 slice
- Salmon, red (sockeye), raw, Alaska Native – 6 ounce
- Seasoned salt – 0.13 teaspoon
- Black pepper – 0.25 teaspoon
- Mayonnaise – 2 teaspoon
- Ketchup – 0.25 teaspoon
- Sauce Sriracha Or Hot Chile – 0.25 tsp
- Lemon juice – 0.5 teaspoon
- Curry powder – 0.13 teaspoon
- Avocado – 1.5 oz
- Salt – 1 teaspoon
- Haricots Verts Green Beans – 4 oz
- Black pepper – 0.25 teaspoon
- Butter, unsalted – 1 tablespoon
- Lemon juice – 0.5 teaspoon
- Dill weed, fresh – 0.5 teaspoon, whole pieces