I'm not a great fan of Salmon but this recipe just works!
Like every fish recipe it's easy to lose your nerve and keep it in for too long. You'll learn how you like it after you've done it a couple of times but this really works
Skinless works best for this. Crispy skin is good but if you cook it this way you will not get it crispy. Crispy ham surrounding soft skin is not good
Don't season the salmon with salt as the prosciutto will help you out - grid a bit of pepper on though
Wrap the ham around the fish but not completely - leave the ends out
Put it on a baking tray and drizzle with a little bit of Olive Oil
Roast it for 10 minutes in a pre-heated oven at 220 degrees
Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,
Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.
In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.
But, he loves his family and he can cook a bit.
Follow him at Substack
https://markhbradford.substack.com/