PROSCIUTTO OF THE DAMNED (ON SALMON!) (WITH FENNEL!)

Hello friends and neighbours. Have you ever thought to yourself… as you gaze down on a grilled salmon… “what this salmon needs is some PORK?” Specifically, dry cured ham from Central or Northern Italy? Never in my life have I thought that.  UNTIL NOW.  I think this recipe might do the trick. I have been dramatically increasing my protein intake due to my Olympic training. Yep.. yep… just like at least one person you probably know– I have eliminated a lot of sugar and “filler” consumption and replaced it with (what feels like to me) an absurd amount of meat.  I naturally follow a more “meat as occaisional garnish” philosophy. But not anymore.

• Drizzle salmon with olive oil, pepper, lemon juice (no salt needed, the prosciutto will cover that)
• Finely chop prosciutto and cook in a skillet with a clove of garlic and fennel fronds
• Grill salmon, basting with lemon juice
• Apply prosciutto to salmon. Appy fennel garnish to prosciutto and salmon. Apply fennela and prosciutto and salmon to mouth.

Measure ingredients to taste…