Prosciutto Wrapped Salmon Fillet With Wilted Spinach And Lemon Beurre Blanc

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Ingredients

  • 4 x 200 grams salmon fillets pin boned, skin on or off depending on preference
  • 8 slice thin prosciutto
  • 300 grams baby spinach stems removed
  • 1 recipe beurre blanc
  • butter
  • extra virgin olive oil
  • sea salt flakes
  • freshly ground black pepper

    • Description

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