Preparation Time: 5 minutes
Cooking Time: 30 minutes
4 x 180g pieces Regal King salmon fillet, skin on
4 x 15g slices prosciutto
¼ cup salted capers
2 bunches thin asparagus
Salt flakes and freshly ground black pepper, to taste
120g baby rocket
3 cups milk or more to taste
1 large (200g) brown onion, quartered
4 bay leaves
8 black peppercorns
2/3 cup (110g) instant polenta
40g butter, chopped
- Preheat oven to 200°C (180°C). With a sharp knife remove the skin from each salmon fillet. Scrape clean and lay on one baking tray covered with baking paper. Sprinkle with salt, cover with another sheet of baking paper and cover with another baking tray identical to the one underneath. Put in oven and cook for 30 mins.
- Wrap the centre of each piece of salmon with a slice of prosciutto and after skin has been in oven for 20 mins, place on baking tray seam side down. Scatter over capers. Place asparagus on same tray, if there’s room or use a second tray. Bake for about 8 minutes, or until cooked as desired.
- Serve salmon on a bed of rocket and asparagus with crisp capers and top with crisp skin.
- For Polenta: Combine the milk, water, onion, bay leaves, and peppercorns in a saucepan (or 2 litre microwave-safe jug in microwave) over medium heat. Heat for 5 minutes or until almost boiling. Strain the milk and return to the saucepan or jug and whisk in the polenta and cook, whisking frequently as it thickens. Whisk in the butter and season with salt and freshly ground black pepper. Keep warm and if it thickens too much, add a little more boiling water.