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Ingredients

• 12 oz salmon fillet, pin bones removed, skinned and cut 2 pieces
• 4 slices Prosciutto Ham; paper thin slices.
• 8 large fresh sage leaves
• 1/2 cup Panko bread crumbs
• 2 Tbs Dijon mustard
• 2 Tbs olive oil
• 2 Tbs Ghee
• Lemon pepper to taste
• 4 Lemon quarters

Description

This Is A Wide Left Turn On Saltimbocca Ala Romano Normally Made With Veal Scaloppine. I Used Salmon Instead. Saltimbocca Translates Into "Jump-In-The-Mouth." Though I Didn't Make…

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