Proscuitto Wrapped Salmon and a Hodge Podge of Friends

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When people ask me if I am travelling anywhere in the summer - I always reply that I am staying right here... in Nova Scotia!  Honestly, why would I want to be anywhere else??
Now, I do love my dear province all through the year, but come February, March, weeeell, I have to admit to the occasional impure thought and exotic fantasy of palm trees, sand in my toes, and the warmth of the tropical sun. But in the summertime, hey, I am 100% faithful to this sea bound coast.
It is sooo beautiful and not only that - summer is when friends and family, who have moved away from the east coast to find their fortune, come back home. And I certainly don't want to miss them!!



 Last week I was lucky to spend time with two old friends who had come home to Nova Scotia for a visit. One night, Gina and her sweet daughter Georgia, Margaret and her beau Michael, and Elaine - all came together for a meal at our table. How wonderful it was to have cherished old friends at my table!

Hmmmm.... food - can't live without it. Just like friends  -  I started to ponder how the parts of this meal were like dear friends.

- Friendships like an expensive red wine when properly taken care of become more precious as time goes by. And, like red wine, friends are good for the heart
 - Friends are like a dose of the salmon's omega-3's for the mind -and are best if they have their own wild side (and everyone does....yes, you do too!)
 -The recipe for Hodge Podge is like a mix of old and new friends. Old friends are like the root veggies, potatoes and carrots, giving us roots and the encouragement to dig deep. New friends are like the climbing vines of beans and peas asking us to reach a little higher and be open to new possibilities.

And of course dessert - cuz friends just make life sweet!! AAAaaahhhhh!

Here is a delicious and quick way to make a salmon meal different and special - it is another idea from Michael Smith's book:

















Proscuitto- Wrapped Salmon
The proscuitto wraps the salmon, sealing in the juices and becomes like a thin, crispy piece of bacon with intense flavour on top.


Salmon filets or one side of salmon (preferably wild)
a little dijon mustard
a few proscuitto slices

Spread a little dijon mustard over the top of the salmon

If you have filets, you can wrap the whole filet with a slice of proscuitto, placing it skin and seam side down on the baking sheet
I used a whole side of salmon and placed the proscuitto slices slightly overlapping over the top and salmon skin side down.

Bake in a 375 oven for about 15-20 minutes or until fish is opaque and flakes easily with a fork.