Grilled Salmón de Chile fillet with babco and prosciutto sauce
(Makes 6 servings)

INGREDIENTS
• 1 and 1/2 kilos of Salmon de Chile skinless fillets
• juice of 1 squeezed lemon
• salt and pepper to taste

For the sauce:
• 500 grams of fresh and ripe babaco
• 1 red onion, finely chopped
• ½ cup of finely chopped parsley
• 1 tbs of olive oil
• 40 cc of orange juice
• 40 cc of lemon juice
• 150 grams of Italian raw ham (prosciutto)
• Salt and pepper to taste

PREPARATION
For the sauce:
1. Peel and cut the babaco into small cubes. Mix the red onion, parsley, orange juice, lemon juice and Italian ham.
2. Add salt and pepper to the mixture to taste and refrigerate.

For the salmon:
1. Heat an iron skillet or pan over high heat, add one teaspoon of butter, and brown the salmon for two minutes on each side.
2. Serve immediately with the prosciutto and babaco sauce.

Hands-on time 30 minutes