Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Prosciutto-wrapped Regal King Salmon with crisp capers Food 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 extra virgin olive oil 2 tbsp lemon juice Method 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. 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. Serve salmon with rocket dressed with olive oil and lemon juice, asparagus and crisp capers and top with crisp skin. Food Shop Dessert Wine You might also like Food Sea scallops with parsley and macadamia pesto Food Luke Nguyen's Chilli-salted squid Food Christine Manfield’s Curry Leaf Fish Salad Words by Christine Mansfield on 4 Jun 2018 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline