Maple Prosciutto Salmon with Peach & Pecan Salad

Ingredients

• 4 skinless salmon fillets
• Salt & pepper
• 3 tablespoons maple syrup
• 8 slices prosciutto
• 1–2 teaspoons olive oil
• ---FOR THE PECANS & SALAD---
• 4 tablespoons maple syrup, divided
• 1 cup pecan halves
• Flaky sea salt
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 garlic clove, minced
• 3–4 tablespoons olive oil
• 5–6 large handfuls arugula
• 1–2 peaches, sliced or diced
• 50–60g crumbled blue cheese

Directions

1. Heat your oven to 425ºF. Season the salmon with salt and pepper and brush each with maple syrup. Lay out two overlapping slices of prosciutto and wrap around each salmon fillet.
2. Heat a large oven-safe skillet over medium-high heat. Add in the oil along with the prosciutto wrapped salmon, seam side down, and fry for 1 to 2 minutes per side until lightly golden. Pour over any remaining maple syrup and transfer to the oven to finish cooking for 5 to 7 minutes.
3. Meanwhile, for the pecans, set a medium non-stick skillet over medium heat and add in 3 tablespoons of maple syrup along with the pecan halves. Cook, stirring frequently, for 4 to 5 minutes or until the syrup has reduced and starts to crystalize onto the pecans. Transfer the pecans onto a piece of parchment paper, scatter immediately with flaky salt, and set aside to cool.
4. In a large bowl, whisk the remaining 1 tablespoon of maple syrup with the Dijon mustard, cider vinegar, and garlic. Whisk in the oil and season with salt and pepper. Add in the arugula and peaches and toss to combine.
5. Scatter the salad with the blue cheese and maple candied pecans and serve alongside the salmon.