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4 servings, 1/4th recipe (220 g) each
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Use a vegetable peeler to slice the carrots and cucumbers into thin lengthwise slices. Place the carrot slices in bowl of ice water to make them curl and extra crisp.
Wrapping the salmon in the prosciutto helps keep the cooked salmon moist, while also making it easier to turn in the skillet.
The salmon can be wrapped in the prosciutto ahead of time. Refrigerate up to 4 hours before cooking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.