Recipe: Salmon with Lemon-Shallot Relish and Prosciutto Chips

SALMON WITH LEMON-SHALLOT RELISH
AND PROSCIUTTO CHIPS

"Baking thin slices of prosciutto results in salty, crispy chips that are delicious as a garnish on salmon or salads."

4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips
5 tablespoons extra-virgin olive oil, divided use
6 (6 ounces each) skinless salmon fillets
Salt and freshly ground pepper
FOR THE LEMON-SHALLOT RELISH:
2 tablespoons fresh lemon juice
2 tablespoons snipped chives
2 small shallots, very finely chopped
2 teaspoons finely grated lemon zest
Lemon wedges, for serving

Preheat the oven to 400 degrees F.

Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.

Brush the baking sheet with 1 tablespoon of the olive oil and arrange the salmon fillets, skinned side down, on the sheet; season with salt and pepper. Roast the salmon for about 10 minutes, or until just cooked through.

Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper.

When the salmon is done, transfer the fillets to plates, top with the lemon-shallot relish and crisp prosciutto and serve at once with lemon wedges.

A creamy, full-bodied Chardonnay with hints of lemon will mirror the salmon's richness and echo similar flavors in the relish.

SERVES: 6
Adapted from source: Joanne Weir from Napa|Wine Country Kitchen