INGREDIENTS

INSTRUCTIONS

FOR THE FRAGRANT GRILLED ASP
Preheat the grill to high.
1 Put the butter in a small bowl and beat with a wooden spoon until
soft.
2 Crush the garlic, finely chop the parsley and grate the rind from
the lemon. Add 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 minutes on each side until
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 olive oil
into a small pan and heat gently. Place the asparagus in the hot
chargrill pan and drizzle over a tiny splash of the warm oil.
6 Scatter over some coarse sea salt and cook for 2-3 minutes until
tender and lightly charred. Thickly slice the garlic and chilli and
add to the warm 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 small sieve, strain a little of the
fragrant oil over the salmon. Halve the lemon and squeeze over some
juice. Serve.
Converted by MC_Buster.
Per serving: 279 Calories (kcal); 31g Total Fat; (94% calories from
fat); 1g Protein; 3g Carbohydrate; 27mg Cholesterol; 112mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“This is the day the Lord has made! Be glad!”