Salmon Saltimbocca with Lemon and White Wine Sauce

2 salmon fillets with skin, 180 to 200 g each
6 to 8 sage leaves
6 slices of Parma ham or Serrano ham
ham
1 tbsp olive oil
pepper
a little lemon zest
1 shallot
1 clove of garlic
100 ml white wine
100 ml fish stock or vegetable broth
150 ml cream
1 tsp butter
Juice of half a lemon
Salt
Pepper
Fresh dill or parsley

Set the MONOLITH to 180 to 200 °C using indirect heat.
Pat the salmon fillets dry and season with a little pepper.

Place the sage leaves on the salmon and wrap the fillets in Parma ham or Serrano ham. Secure with a toothpick if desired.
Place the salmon fillets skin-side down on the grill grate and cook indirectly until the internal temperature reaches about 52 to 55 °C.
For a particularly nice crust, the salmon can be briefly seared directly over the heat at the end.

For the sauce, finely chop the shallot and garlic and sauté in butter.
Deglaze with white wine and let it reduce slightly.
Add fish stock or vegetable broth and cream, then reduce the sauce until creamy.

Season to taste with lemon juice, salt, and pepper, and finally fold in the fresh herbs.
Serve the salmon with the lemon-white wine sauce and finish with a little lemon zest.

Tender salmon, savory ham, and a creamy sauce with a fresh citrus note. A delicious grilled dish straight from MONOLITH.