Taste of Home Recipes & Ingredient List


Prosciutto Wrapped Salmon
Coconut Rice
Citrus Arugula Salad
Dessert: Bay Laurel Panna Cotta with Berries



  • 4 ea 6 oz portions of Salmon
  • 4 Slices of Proscuitto
  • 1 tsp Fresh Tarragon
  • 1 tsp Fresh Thyme (if fresh is unavailable use dry herbs de provence blend)
  • 1 tsp Lemon Zest
  • Salt & Pepper
  • 2 Tbsp Butter
  • Juice of Half a Lemon

Season the salmon with salt and pepper. Rub salmon with lemon zest and place 3-4 tarragon leaves and a pinch of thyme leaves on top. Wrap salmon in thinly sliced prosciutto and allow to chill in refrigeration for 2 hours. When ready coat the bottom of a saute pan with neutral cooking oil, such as canola or soybean, and heat pan over medium high heat. Place salmon seam side down and cook until the prosciutto starts to crisp. Turn salmon and crisp other side. Melt butter in pan with salmon and season with lemon juice. Cook until an internal temperature of 145 F.

Coconut Jasmine Rice

  • ¼ lb Jasmine Rice
  • 1 can Coconut Milk
  • 8 oz Water
  • 1 sprig Thyme
  • 1 ea Bay Leaves
  • 1 stalk Lemongrass - (If you can’t find lemongrass we can use lemon zest)

Rinse rice until water runs clear to remove excess starch

Combine all ingredients in a covered sauce pan and bring to simmer. As soon as it begins to simmer, turn off the heat and leave covered for 15 minutes. Season to taste and fluff rice.

Citrus Relish

  • 1 ea orange
  • 1 ea lemon
  • 1 ea lime
  • 1 tsp Ginger
  • ½ fennel bulb
  • 1 lb arugula
  • ½ c EVOO
  • Pinch of sugar or a dollop of honey

Peel and section the citrus fruit over a bowl, reserving the juice that squeezes out. Mix this juice with the ginger, sugar or honey, and olive oil. Toss citrus segments with dressing and arugula. Season with a pinch of salt.

Bay Laurel Panna Cotta

  • 1/2 cup water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups creme fraiche or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup sugar
  • 3 fresh or dried Turkish bay leaves

Bring ingredients to a simmer. Pour into 4 wine glasses and refrigerate until set.

Garnish each serving with 2 oz of your favorite berries and fruits lightly tossed in sugar just before serving.

Equipment mise en place

  • Cutting Board
  • Paring Knife
  • Chef’s Knife