Salmon fillet with rosemary roasted prawns
Prawns are posh fast food. Sweet and succulent, they need little preparation and are ready in minutes.
Photo: Marina Oliphant
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- 4 salmon fillets, about 150g each
- 4 slices of prosciutto
- 8 uncooked prawns
- 8 rosemary branches
- olive oil
- 250ml tomato sugo
Heat oven to 200C. Wrap each fillet in prosciutto and skewer the prawns whole onto the rosemary branches (take most of the leaves off). Brush the prawns with olive oil and grill. Meanwhile, cook the salmon fillets skin side down in the oven (about 4 minutes).
Heat the tomato sugo gently in a saucepan, put a spoonful on the plate, top with salmon fillet, and 2 prawns on skewers. Drizzle a little extra virgin olive oil over the prawns and salmon.