Salmon With Lemon-Shallot Relish And Prosciutto Chips

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4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips

5 tablespoons extra-virgin olive oil

Six 6-ounce skinless salmon fillets

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

2 tablespoons snipped chives

2 small shallots, very finely chopped

2 teaspoons finely grated lemon zest

Lemon wedges, for serving

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