taking into consideration how summery the weather has been these past few days, i thought this would be a nice light dish, it definitely satisfied my craving for something savory, yet had a nice bite to it with the crisp fennel and peppery watercress. i chose to use some left over prosciutto because i couldn't find any serrano ham at any of the markets, but prosciutto worked just as well. the fennel along with the red onion was thinly sliced using a japanese mandolin; i find them to be easier to use than their more bulkier, western counterparts. the salad was dressed using an orange vinaigrette and the zest of the orange; you could use store bought orange juice, but fresh gives the vinaigrette such a brighter taste and natural sweetness, not sugary. there's no need for much pepper because of the watercress, but still season the vinaigrette a bit. included in the salad were the fennel ferns which were added at the very end to keep their form. the salmon fillets were seasoned with s&p before wrapping them with the procuitto. oh! and they were skin on cuts, just a personal preference. the skin holds so much flavor i think, but you can definitely use a skinless cut. the salmon was topped with a lemon butter caper sauce: garlic, shallots, lemon juice, dry white wine, butter and capers. i may have added some cream to thicken it up a bit, but i can't recall. the sauce would go great with any fish or even some chicken, most definitely. let's eat!
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