Spicy Prosciutto Wrapped Salmon w Avocado

About

Skip the marinating time and enjoy this highly flavorful and flaky Keto salmon dish. The seasoning for the fish is simple, but it’s the spicy sauce that holds all the flavor. Whisk together the mayonnaise-based spicy sauce that coats your salmon from head to toe. While the salmon is cooking in the oven, it will be tenderized by the fatty mayonnaise and lemon juice, and it will be flavored with the other spices and Keto condiments added. An extra layer of flavor and texture is added by wrapping the salmon in thin-sliced prosciutto. Each bite has the crispy crunch of prosciutto, soft avocado and spicy sauce, and super-flaky and tender salmon. The higher-quality salmon you use in this Keto recipe, the better the dish will come out! Let the wrapped salmon fully cool before storing it in your refrigerator. It can last up to 3 days and is perfect for meal prepping.

Won’t The Avocado Turn Brown?

If you slice an avocado and leave it on your lunch plate for too long, it turns brown and soft to an unappetizing degree! You might be thinking if you heat avocado in your oven, this process will only be sped up. Avocado doesn’t turn brown from heat, but it does turn brown from oxidation (caused by oxygen in the surrounding air). When you wrap avocado slices, like directed in this recipe, the avocado stays green even after cooking for 30 minutes. Here’s an extra tip: make this Keto recipe with avocado that is more green and firm than you’d normally cut open. This ensures an enjoyable texture after it comes out of the oven.

Can I Marinate My Salmon Anyways?

The longer a protein has spices and marinades on it, the more flavor it develops! Of course, you can always marinate your salmon prior to cooking it. 1-2 hours is the ideal amount of time to marinate salmon. If you’re going to do this, you may wish to massage about ¼ teaspoon of olive oil into each salmon fillet before seasoning. Then, season as directed in the recipe and marinate in your refrigerator. If you want to marinate the salmon with the spicy sauce, make sure to cover the salmon in your refrigerator so the mayonnaise doesn’t oxidize.

Ingredients

4 slice prosciutto
6 ounce salmon, red (sockeye), raw, alaska native
⅛ teaspoon seasoned salt
¼ teaspoon black pepper
2 teaspoon mayonnaise
¼ teaspoon ketchup
¼ teaspoon sauce sriracha or hot chile
½ teaspoon lemon juice
⅛ teaspoon curry powder
1 ½ oz avocado

Instructions

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.
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.
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.