2 tbsp red wine vinegar
1 garlic clove, crushed
Salt and black pepper
650 g salmon fillets, cut into 4cm chunks
Small handful of fresh parsley, chopped
Skewers, soaked in water if wooden
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 pieces 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 bread for dunking.