Prosciutto and Sage Wrapped Maple Mustard Salmon Parcels

Crispy salty prosciutto, savory sage, and sticky maple mustard glaze makes this salmon dish so decadent and moist. It was the perfect balance of sweet and savory. I have been on a sage and maple kick all week and this meal came together because I had to use up all the sage, bacon and prosciutto I had in the fridge.   I was really happy with the results and I had to share them will all of you. This will be the first meal I make for my hubby once he is home and he is going to LOVE it! The outside is crispy but the fish is so moist because it is steamed in the parchment after it is seared. The leeks with lentils and maple bacon are the perfect side dish that not only tasted great but also allowed be to skip the starch in this meal as the lentils are very hearty. I was able to do all the dishes while the parcels were baking in the oven which allowed me to spend extra time with my little one after dinner. I tossed our 2 plates and the sheet pan in the dishwasher and dinner clean up was complete. WIN!!

If you have any questions about this recipe or any others, please feel free to comment below. Thanks for reading!

Ingredients

3 leeks- trimmed and sliced
2 cloves garlic- shaved or finely chopped
1 thick cut slice of maple bacon- finely diced (I used chemical free nitrate free)
2 tbsp unsalted butter
2 tbsp olive oil plus 2 tbsp for searing the salmon
1 can of lentils- rinsed and drained
salt and pepper
4 skin on salmon fillets
8 thin slices of prosciutto
12 sage leaves
4 tsp Dijon mustard
4 tsp maple syrup
cracked black pepper

Directions

1. Preheat oven to 400 degrees. 
2. Heat a deep non stick pan on med high heat and add the butter and 2 tbsp of the olive oil.
3. Add the leeks and cook for 4 to 5 minutes stirring often. 
4. Add the finely diced bacon and cook for another 5 minutes until the bacon is crispy and the leeks are caramelized. 
5. Add the garlic and saute for 1 to 2 minutes. 
6. Add the lentils and toss around incorporating all the ingredients. Once well combined turn off the heat and set the pan of lentils aside. Taste. Add additional salt and pepper if needed.
7. Gently wash and pat the salmon dry on all sides.
8. In a bowl mix together Maple syrup, Dijon and cracked pepper.
9. Brush the flesh side of each salmon fillet with 1 tsp of the marinade. This should use half the marinade leaving the other half for later.
10. Place two or three sage leaves on top of the marinated salmon and wrap 2 pieces of prosciutto around each fillet covering the fish and the sage leaves.
11. Place a sheet pan size piece of parchment paper down. In the center on one half of the parchment place 1/4 of the lentil mixture down. Do this four times.
12.  Heat a clean non stick pan and add the remaining 2 tbsp of olive oil. Sear the salmon on all sides starting with the flesh side down. Be gentle with the salmon as you turn it to avoid it from breaking. Do not cook the salmon all the way through. Make sure to sear all sides crisping the prosciutto. About 1 to 2 minutes per side.
13. Once the prosciutto is crispy turn the heat off and gently place each piece of salmon on the prepared lentil parchment parcels. Drizzle each piece of fish with the remaining marinade. Fold the parchment over and seal the parchment by rolling up the edges all the way around. 
14. Bake the parcels for 12 to 14 minutes. Place each parcel on a serving plate or bowl and let each person tear into their parcel. They can eat out of the parchment. If you prefer you can remove the parchment and plate the dish for each person.
15. Enjoy!

AA