Proscuitto-wrapped salmon kebabs

Serves 4


  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove, crushed
  • Salt and black pepper
  • 650g salmon fillets, cut into 4cm chunks
  • 10-12 slices of prosciutto
  • Small handful of fresh parsley, chopped
  • Skewers, soaked in water if wooden

To serve:

  • Crusty bread


  1. In a bowl, combine four tablespoons of the olive oil with the vinegar, garlic and some salt and pepper. Set aside.
  2. Turn the grill on to high. In a large bowl, combine the remaining tablespoon of oil with a generous pinch of black pepper. Add the salmon and turn to coat in the oil.
  3. Cut each slice of prosciutto in half lengthwise.
  4. Wrap each salmon chunk in half a slice of prosciutto. Place three wrapped chunks on each skewer, slightly separated.
  5. Grill the kebabs for 7-8 minutes, turning once or twice, until fish is just cooked through.
  6. Stir the parsley into the dressing. Divide the kebabs between plates and spoon over the dressing. Serve with warm, crusty bread for dunking.

Nutritional information:

Per serving: 424kcals, 29.6g fat (4.6g saturated), 1.4g carbs, 0g sugars, 39.6g protein, 0g fibre, 0.565g sodium