Prosciutto Wrapped Salmon with Figs and Corn

The earthy flavors imparted from rosemary, figs, and prosciutto make this simple salmon dish pop and gives it the versatility to pair with both light, fresh reds and white wines.



Prosciutto Wrapped Salmon with Figs and Corn
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
  • 4 4- oz pieces of salmon preferably skinless and boneless
  • 4 thin slices prosciutto or Jamon Serrano
  • salt and pepper
  • olive oil
  • 4 ripe figs cut into small pieces
  • kernels cut from one ear of cooked corn
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar or lemon juice
  • 1 small sprig fresh rosemary or oregano leaves chopped
  • 1/4 cup chopped red onion
  • Pinch of allspice
  1. Preheat oven to 375.

  2. Lightly season salmon with salt and pepper, and wrap each in a slice of prosciutto. Place the wrapped salmon in a cast-iron skillet or baking sheet coated with olive oil. Set aside until ready to bake. (Alternatively you can grill your salmon, making sure it is rubbed with enough olive oil to prevent sticking).

  3. In a bowl, place the chopped onion and vinegar and let sit for 10-15 minutes.Then add the figs, corn, honey, and herbs. Stir in salt and pepper to taste. Set aside (can be prepared a few hours ahead of time). Place the salmon in the oven or on your grill until it is cooked to your liking (I prefer pink in the middle, but many people like theirs cooked through). The type of salmon you use and its thickness will determine the cooking time, so you just need to check it after 8 minutes or so and cook longer if it needs it). Serve warm topped with the fig and corn salsa.

Recipe Notes
  1. If figs aren't your thing, try it with cherries, apricots, or peaches. 


Try with the Herencia Altes Garnatxa Negra.


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