Angels on Horseback were a Victorian delicacy consisting of oysters wrapped in bacon and served hot. The variant Devils on Horseback usually has dried fruit wrapped in bacon, often a pitted prune with mango chutney. My version, which I sometimes cook at BBQs, has a medjool date with the stone removed, wrapped in bacon. The sweet / savoury mix is excellent.
At this BBQ I cooked some of them, and also cooked pieces of salmon wrapped in bacon. I often use monkfish for this, but didn’t have any, so I used salmon instead. It’s a strong-tasting fish, well able to stand up to the salty bacon. It makes for a change from hamburgers, hot dogs and steaks. The bacon shrinks as it cooks, holding the salmon together nicely.