4 (about 6 oz each) salmon fillets
4 slices of prosciutto
1/4 cup of grainy mustard
sea salt and freshly ground pepper
Preheat your oven to 375°F. Meanwhile, season the salmon fillets with a sprinkle of salt and pepper. Evenly spread the mustard on the top surface of each fillet. Tightly roll each fillet in a slice of prosciutto so that the end is weighed down beneath the salmon. The fillet should be sitting on the seam, and the ends of the salmon will protrude beyond the prosciutto.
Place wrapped fillets on a baking pan, seam sides down. Bake until done, about 15 minutes.
Served with rice and sauteed asparagus
Source: Chef Michael Smith