Prosciutto Wrapped Salmon (Saltimbocca)

"A classic Alaskan Recipe from Wilderness Place Lodge. Fresh King, Silver or Sockeye Salmon preferred. Serve with Cheesy Polenta and Steak Fries."

Salmon Fillets
Thinly Sliced Prosciutto
Sage Leaves
Cheesy Polenta

1 cup corn meal
5 cups water
parmesan cheese
Steak Fries

Russet (90 count) potatoes
Soybean oil
Roasted Garlic Oil
Salt & Pepper
Salmon Slice the salmon and place a sage leaf against the grain of the salmon. Wrap in prosciutto like a belt so that leaf is covered but the ends of the salmon show. Saute the pieces golden but not flaky in a little oil, preferably soybean oil. Finish in the oven at 350 degrees for around 15 minutes. Let sit for ten and put over cheesy polenta.
Polenta Mix cold water and polenta in a pot. Bring to a simmer, stirring constantly. Once the mixture begins to thicken it will take another 10-12 minutes. Finish with parmesan cheese and a dash of salt to taste. Put under salmon saltimbocca with a buerre blanc, some snow peas and steak fries.
Steak Fries Cut Russets into wedges. Mix potatoes and ingredients. Place on a paper covered sheet pan. Roast at least an hour and a half at 350 degrees F.

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