From the Chef's Kitchen: Prosciutto-Wrapped Salmon with Eggplant Caponata and Arugula Salad

Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative seafood dish comes from Matthew Porco, executive chef/partner of the Sienna Restaurant Group.
Prosciutto-Wrapped Salmon with Eggplant Caponata and Arugula Salad

photo by Laura Petrilla

Salmon and Salad

5-ounce piece of salmon filet
2 thin slices of prosciutto
Pinch of butter
Canola oil, to sauté

Arugula Salad
Handful of arugula (roughly 1 cup)
2 tablespoons olive oil 
2 teaspoons lemon juice 
Salt and pepper, to taste

Lay the prosciutto on a cutting board and tightly wrap it around the salmon. Pan-sear the salmon in a hot skillet with oil and pinch of butter. Let it brown.

Transfer to a 400-degree oven for desired temperature.

Dress the arugula with olive oil, freshly squeezed lemon juice and salt and pepper. 

Place salad on salmon and salmon on caponata.

Serves 1 portion of fish, 3 portions of caponata; increase number of fish filets if serving more.

Eggplant Caponata
1 eggplant, peeled, large dice
½ sweet onion, large dice
4 Roma tomatoes, large dice
¼ cup homemade tomato sauce
1 teaspoon chopped garlic
1 teaspoon chopped capers
1⁄8 cup red-wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons butter
1 tablespoon minced parsley
Salt and pepper, to taste

Heat pan with olive oil and butter.

Add eggplant until it starts to brown.

Then add onion and cook until soft (3 minutes).

Add garlic and cook for 1 minute.

Add tomatoes, tomato sauce, capers, parsley and vinegar and cook over low heat for 5 minutes; adjust seasoning with salt and pepper.

Sienna on the Square
22 Market Street, Downtown, 412/281-6363,

Categories: Eat + Drink Features