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Prosciutto-wrapped Regal King Salmon with crisp capers

Preparation time
Cooking time
Serves

Ingredients

  • 4 x 180g Regal King salmon fillets, skin on
  • 4 x 15g slices prosciutto
  • ¼ cup salted capers
  • 2 bunches thin asparagus, woody ends trimmed
  • Salt flakes and freshly ground black pepper, to taste
  • 120g baby rocket

Dressing

  • 2 tbsp olive oil
  • 2 tbsp lemon juice

Method

  1. Pre-heat oven to 200°C (180ºC fan-forced). Line two baking trays with baking paper. With a sharp knife, remove the skin from each salmon fillet. Scrape clean and lay on one of the baking trays. Sprinkle with salt, cover with another sheet of baking paper and a baking tray identical to the one underneath. Cook for 30 minutes.
  2. After skin has been in oven for 20 minutes, wrap the centre of each salmon fillet with a slice of prosciutto and place, seam side down, on the second baking tray. Scatter over capers. Place asparagus on same tray, if there’s room, or use another tray. Bake for about 8 minutes, until cooked as desired. Sprinkle with salt and pepper.
  3. Serve salmon with rocket dressed with olive oil and lemon juice, asparagus and crisp capers and top with crisp skin.
Food
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