Prosciutto-Wrapped Salmon with Corn Salsa

adapted from the San Francisco Chronicle, June 9, 2005
by Bert and Sisi Damner

serves 6

3 ears of white corn, not too sweet
1 red pepper, minced
4 medium Roma tomatoes
1 tablespoon olive oil
2 tablespoons minced shallots
1 1/2 teaspoon minced garlic
4 ounces fresh diced shiitake or crimini mushrooms (about 1 cup)
2 to 3 tablespoons unsalted butter
salt and pepper to taste
2 teaspoons finely chopped parsley, additional to garnish
six 4-ounce portions of boneless, skinless salmon fillets
6 ounces thinly sliced prosciutto olive oil

For the salsa, cut the kernels off of the ears of corn (about 2 cups) and reserve them along with the red pepper. Remove the skin from the tomatoes by blanching them in boiling water. Remove the seeds, dice into small pieces and set aside.

Heat olive oil over medium heat and add the shallots and garlic (sauté carefully as garlic burns easily). Cook a few seconds and then add the mushrooms, corn and butter. Cook, stirring occasionally, until the mushrooms have released their liquid. Stir in the corn, pepper and half of the tomatoes and keep warm while cooking the salmon.

Season the salmon lightly with pepper. Wrap prosciutto around each piece of salmon; coat the prosciutto with oil. Grill the salmon over high heat or in a nonstick skillet to desired doneness (about 4 minutes a side), so the prosciutto crisps without overcooking the salmon.

Just before serving, stir the rest of the tomatoes into the salsa, season with salt and pepper and finish with parsley. Divide the salsa among warmed plates; place a piece of salmon on each and garnish with extra parsley.

The crispy fish would be delicious with other salsas as well.