Baked Salmon. We make this salmon all the time--sometimes we cook it in the foil, sometimes we roast it to speed the process. It's always delicious and a nice, simple marinade. We do cut the salt in half when we make it--it would be too salty otherwise.
12 asparagus spears 6 prosciutto slices Cut prosciutto strips in half lengthways. Wrap the bottom end of prosciutto over the asparagus start rolling in a spiral up, leaving tip exposed. Fry wrapped asparagus spears until prosciutto is brown and crispy.
Bacon-wrapped king prawns on rosemary skewer with lemon-olive oil dip