Salmon with Prosciutto Cream And Lemon Vinaigrette

Serves Four

For Vinaigrette:

Juice of 2 lemons
2 Tablespoons White Wine Vinegar
2 Tablespoons water
2 teaspoons basil
1 teaspoon salt
¼ salad oil

Combine all first five ingredients. Then slowly incorporate oil using a wire whisk. Set aside until salmon is completed.

For Salmon:

4- 8oz. Salmon fillets
2 Tablespoons oil
1 cup Heavy Cream
4oz. Prosciutto (Shaved)
1 ½ Tablespoons fresh chopped Garlic
¼ white wine
Juice of ½ a lemon
Salt & Pepper

Season the salmon with salt and pepper and let rest for five minutes. Preheat oven to 375 degrees and, on the stove heat a large sauté pan, then add the oil. Once oil is preheated carefully place salmon in the pan. Cook 2-3 minutes then flip. Add fresh garlic and prosciutto to the pan and cook for one minute. Deglaze pan with white wine then add cream. Season the sauce with salt and pepper and place pan in oven for 10 minutes. Remove pan from oven and serve salmon over white bean ragout or wild rice with the prosciutto cream and lemon vinaigrette.