Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 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 Preparation time Cooking time Serves SHARE You might also like Food Swordfish with lemon, anchovies and garlic Words by Lyndey Milan on 23 Jul 2014 Food Plank salmon Food Duncan Welgemoed’s Goolwa pipis Pour a glass of a textural white such as Vermentino or a Pinot Grigio . Featured in this issue, the 2016 from Pinot G experts T’Gallant is perfect as it’s plush yet crisp with mouth-watering texture and refined fruit flavours. This is a versatile wine with excellent all round appeal.