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Ingredientes
- 50 gm Butter, room temperature
- 1 x Garlic clove
- 1 sm Bunch fresh parsley Four fresh sage leaves
- 1 x Lemon
- 4 x 150 g thick skinless, boneless salmon fillets
- 8 x Rashers pancetta or possibly smoked streaky bacon
- 1 Tbsp. Extra virgin olive oil, salt and black pepper
- 250 gm Large asparagus
- 5 Tbsp. Extra virgin olive oil
- 1 x Garlic clove
- 1 sm Red chilli
- 1 lrg Handful fresh basil leaves
Direcciones
- Preheat the grill to high.
- 1 Put the butter in a small bowl and beat with a wooden spoon till soft.
- 2 Crush the garlic, finely chop the parsley and grate the rind from the lemon. Add in to the softened butter with plenty of seasoning and mix well together.
- 3 Cut open each salmon fillet horizontally and spread with the flavoured butter. Fold the salmon back together and then wind two rashers of bacon round each fillet.
- 4 Lightly brush with oil and fry for three min on each side till the bacon is cooked and crisp but the salmon is still rare in the centre.
- 5 Preheat a chargrill pan. Pour the remaining 4-5 tbsp of extra virgin olive oil into a small pan and heat gently. Place the asparagus in the warm chargrill pan and drizzle over a tiny splash of the hot oil.
- 6 Scatter over some coarse sea salt and cook for 2-3 min till tender and lightly charred. Thickly slice the garlic and chilli and add in to the hot oil.
- 7 Transfer the asparagus to serving plates and place the salmon on top. Throw the basil into the oil and remove from the heat.
- 8 Using a tea strainer or possibly small sieve, strain a little of the fragrant oil over the salmon. Halve the lemon and squeeze over some juice. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 269 | 96% |
| Total Fat 30.46g | 38% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 73mg | 3% |
| Potassium 86mg | 2% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.84g | 1% |
| Protein 1.01g | 2% |
