INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 1885
Calories From Fat: 1418
Total Fat: 160.1g
Cholesterol: 570.5mg
Sodium: 4769.9mg
Potassium: 134.6mg
Carbohydrates: 15.3g
Fiber: <1g
Sugar: <1g
Protein: 104g