Makes 2 servings. Difficulty
2 thin slices of prosciutto, cut into 1/2" strips 3 Tablespoons extra-virgin olive oil, divided 3/4 pound salmon filet Salt and freshly ground black pepper 1 Tablespoon fresh lemon juice 1 Tablespoon fresh chives, chopped 1 shallot, minced 1/2 teaspoon sugar Zest of 1 lemon
Preheat oven to 400°F.
Lay prosciutto on a jelly roll pan in a single layer and bake for 8-10 minutes, or until crisp. Transfer to plate and set aside.
Brush baking sheet with 1 tablespoon olive oil and arrange salmon filet, skin-side down, on baking sheet. Season salmon with salt and freshly ground black pepper.
Roast salmon for about 8-10 minutes, or until just cooked through.
Meanwhile, in a small bowl, combine lemon juice, chives, shallots, lemon zest and sugar. Slowly whisk in remaining 2 tablespoons olive oil. Continue to whisk until mixture is emulsified. Season with salt and freshly ground black pepper.
Transfer salmon to dinner plates and top with lemon-chive mixture. Garnish with crisp prosciutto and serve immediately.