I pulled this one from the vault in order to brush it up, revamp it and re-write it. This was from the second shoot I did in preparation for launching the site. It took place in Thornton, Colorado at my buddy Hyon’s house. Hyon is photography ninja. He took these pictures and also taught me most of what I know about photography. He’s one of those guys who will always share his true opinion and who never compromises when it comes to quality. I am thankful for his friendship and the things he’s taught me.
Okay. So about this dish. It was inspired by my time at The Kincaid Grill in Anchorage, Alaska. We did something similar there and it fell in line with the Paleo Diet, so I wanted to feature this as one of the first recipes on the site.
This one was originally posted on June 7th, 2012.
It pairs aged, cured pork with Alaskan salmon, and a hint of sweetness from a Granny Smith apple. Sear that up and cook to an internal temp of 120ºF and you’re golden. I served this over some Thomas Keller inspired whittled asparagus for a more complete meal, but overall, this one is heavy on protein.
Here’s a close up that shows the thin slices of apple tucked between the tender salmon and the bold, crisp prosciutto crust. If you don’t have a mandolin to slice the apples, I show you how to use a knife in the video, but the best call would be to purchase a mandolin.
If you are looking for another killer salmon preparation, check out my Moroccan 5 1/2 Spiced Salmon.
If you like the prosciutto crusted fish idea, then my Prosciutto Crusted Opah is another great option.
Have a great weekend and do your best to…
“Keep It Paleo!”
Prosciutto & Apple Crusted Salmon with Whittled Asparagus
Ingredient List: (5 Protein, 2 Carb, 9 Fat Blocks)
The goal of this recipe is to cook some amazing tasting food! Furthermore, see if you can hone your skills and prepare the Asparagus and Salmon so that they are done at the exact same time…. This is the name of the game in a restaurant!
“Keep It Paleo!”