Photo: Prosciutto-Wrapped Pink Salmon

(Photo: Karianne Blank)

A quick and easy meal with a bold savoury flavour, using sustainable wild BC pink salmon.

Pink Salmon
(Oncorhynchus gorbuscha)
Pink (Humpback) salmon is the smallest of British Columbia's salmon species, and has a light rose flesh and a mild, delicate flavour. Wild pink salmon from Alaska caught by drift gillnet, purse seine, and troll fishing methods are considered a SeaChoice "Best Choice" due to well managed fisheries.

Reefnet-caught pink salmon from British Columbia's Fraser River is ranked as "Some Concerns" due to impacts on vulnerable co-migrating sockeye salmon stocks.

Wild pink salmon populations in Washington, Oregon and California caught by gillnet, seine, and troll are moderately healthy and also ranked as "Some Concerns."

Pink Salmon Cooking Tips
Always buy the freshest pink salmon and use it the same day or next day. Look for firm shiny flesh, tightly adhering scales, and only faint aroma.

Pink salmon are smaller and less fatty than other species. This fish works well with strong spices and sauces, or as a substitute for canned tuna.

Prosciutto-Wrapped Pink Salmon
Prep time 10 minutes. Serves 2.

2 very fresh pink salmon fillets

1 Tbs whole grain mustard
2 finely chopped green onions
1/2 tsp brown sugar

2 or 4 wide slices of prosciutto

Thoroughly mix the mustard, green onions, and sugar in a small bowl.

Preheat oven to 350F. Rinse fillets and pat dry.

Place slices of prosciutto on baking sheet. (If slices are short, use two per fillet placed end-to-end.) Make sure prosciutto is long is enough to wrap around top of the fillet. Place a fillet skin-side down in the centre of the slice of prosciutto. Spoon mustard mixture over fillet. Wrap prosciutto over top.

Bake for 10-12 minutes, until fillet can be flaked with a fork and prosciutto is lightly browned on top.

Serve with fresh summer salad. Enjoy!

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