I combined a couple of dishes I’ve done in the past and the result was excellent. The first was a dish that I modeled after an Eric Ripert recipe. The second was the Prosciutto-wrapped Salmon I did a while back.

This recipe serves 2.

First component, the broth.

In a small saucepan, drizzle some olive oil and then:
1/4 c. diced pancetta…cook until starting to brown
Add 1 sliced shallot and 1 sliced clove of garlic…cook until soft
Add 3T rice wine vinegar, boil until reduced by 1/2
Add 1 c. chicken stock, boil then simmer until reduced by 1/3

Strain and keep broth warm.

Second component:
Sauté:
1/4 c. diced shallot
2 cloves garlic, minced
1 stalk celery, diced
1/2 c. shiitake mushrooms, sliced

Cook until softened…keep warm.

Third component:
1 1/2 lb. squid…clean and slice into rings. I only use the bodies, I don’t like the squiggly bits. It was 1 1/2 lbs before I took the squigglies away.

4T butter
2 cloves garlic, minced.

Melt butter on high heat. Before it browns but when it’s really hot, add the squid and garlic. Cook on high heat, tossing a few times for even cooking, for 2 minutes….no longer or they’ll be tough.

I’ll copy my salmon instructions but change the portion sizes:
1 pound center cut salmon, cut into two pieces
2 slices prosciutto
4T minced parsley
2T cup minced thyme

Mix the parsley and thyme together. Press the herb mixture into the salmon fillets. Wrap a piece of prosciutto around each of the herbed salmon fillets.

Heat a large skillet on medium-high heat. My 12 inch copper pan was big enough to do three salmon fillets at a time. Place salmon fillets in the pan with a little olive oil and cook about two minutes on each side. If the fillets are thick like mine were, finish them in the oven at 400° for about 2 minutes.

To plate, place the celery-mixture in a bowl, add the squid, place the salmon on top and pour the broth around the outside.